Stem and roughly chop figs. Bring cut figs, sugar, balsamic vinegar, and water to boil in 12-in skillet over medium-high heat.
Once boiling, add remaining ingredients. Simmer over medium-low for 35 to 40 minutes. Remove from heat when rubber spatula leaves a distinct trail across bottom of skillet and mixture is jam-like.
Remove from skillet and transfer to food processor. Pulse ~6 times, till uniform but still chunky.
Transfer to three 8-oz -or- six 4-oz jars and let come to room temperature. Clean rims, seal with lids, and store in refrigerator for up to 1 month.
Served here on baguette slices with goat cheese and blue cheese (and apothic red wine). Cheers!
- 1/2lb Fresh figs
- 1/4c Sugar
- 1/2c Balsamic vinegar
- 1/2c Water
- 2.0Tbsp Lemon juice
- 1.0Tbsp Yellow mustard seeds
- 1.0tsp Minced fresh rosemary
- 1.0pch Salt
- 1/4tsp Black pepper
- 8-oz or 4-oz jelly jars