Blueberry-Fig Jam Recipe

Mash blueberries with a fork in a small bowl. Transfer to a 3 1/2-quart pot. Add figs sugar water lime juice and balsamic vinegar. Lightly pulse with an immersion blender until mostly smooth with some chunks remaining for texture.

Place the pot on the stove over medium-high heat. Stir continuously as it comes to a boil. Reduce heat to low and stir periodically until thickened 20 to 25 minutes. Check doneness by dropping a small spoonful of jam onto a frozen plate. Let sit for 1 to 2 minutes; if jam appears to gel it is ready. Continue cooking if jam appears thin and runny.

When jam has thickened remove from heat and allow to cool slightly about 10 minutes. Pour jam into a clean jar with a hermetic seal. Allow to cool completely before refrigerating.