Balsamic Fig Jam

I'm still a little sad that I lived 28 years without fig jam in my life. I love adding this amazing (and healthier) version to a great cheese board while entertaining. Once you go fig jam, you don't go back.

• 2 lbs of fresh figs, stems removed and cut into quarters

• 1/2 cup of raw honey

• Juice of one lemon

• Splash of good balsamic vinegar

Toss the figs, honey, and lemon into a medium sized pot and cook on medium-high heat. Boil for 15 minutes, stirring often and breaking figs up more as you do. Add the splash of balsamic, and continue stirring over the medium high heat for 5-15 more minutes, or until desired consistency is reached. Remove from heat and allow to cool. Keeps for a month in the fridge!