Greek Dried Fig Jam

21 For to this you have been called, because Christ also suffered for you, leaving you an example, so that you might follow in his steps.

22 He committed no sin, neither was deceit found in his mouth.

23 When he was reviled, he did not revile in return; when he suffered, he did not threaten, but continued entrusting himself to him who judges justly.

24 He himself bore our sins in his body on the tree, that we might die to sin and live to righteousness. By his wounds you have been healed.

25 For you were straying like sheep, but have now returned to the Shepherd and Overseer of your souls. - 1 Peter 2:21-25

We used to buy Fig jam from Greece.

It was delicious!

I could not figure out that secret ingredients.

But after looking at many recipes, I decided to try balsamic vinegar.

It worked!!

1&1/2 c chopped figs, stems removed

2 c water

1 c sugar

4 T white balsamic vinegar

1/2 t fresh lemon juice

Chop figs.

Have clean jars ready.

Combine all ingredients into a saucepan over medium.

Bring to a medium steady boil then reduce to simmer. 

Stirring occasionally, cook 10 minutes.

Spoon figs onto a plate.

Pulse figs.

Cook 10-15 minutes until the jam is thickened. 

It will continue to thicken as it cools and when you refrigerate. 

Place in jars and tighten lids.

Transfer to jars with tight-fitting lids. 

This made 3 half pint jelly jars and 1 quarter pint jar.

Will keep for 2 weeks.

I'm going to water bath the next batch for shelf storage!!