2.5 cups figs, de-stemmed and chopped
1/2 cup water
1.5 tbs fresh lemon juice
1/2 tsp black peppercorns, tied in a sachet of cheesecloth or in a spice bag
1/4 cup balsamic vinegar
1/2 cup sugar
1. Put the figs and water in a large pot and bring to a boil. Simmer for 5 minutes. Stir with a wooden spoon.
2. Add peppercorn spice bag, sugar, vinegar, and lemon juice and return to a boil and simmer for about 25 minutes until thick and jammy.
3. Ladle into sterilized jars. Place lids and close jars immediately so that they seal.
4. Serve on top of crostini with goat cheese and finely chopped arugula.
adapted from “Nourish, Preserve and Flourish” Peppered Balsamic Fig Jam