1 lb dried mission figs
1/2 cup Traditional Balsamic Vinegar from Olive Oil Etcetera
2 tbsp honey
Pinch of salt
Combine all ingredients in a sauce pan with 2/3 cup of water. Cooked uncovered on low heat for 20-25 minutes or until liquid is absorbed. Puree with blender, immersion blender or food processor. Allow to cool. Recipe makes 1 1/2 cups of jam.
*Recipe adapted from the olive press*