1kg fresh figs, cut in quarters and stems removed
1 cup coconut sugar
1 lemon, juice
1 tsp vanilla extract
2 tbsp balsamic vinegar
¼ cup water
2 tbsp chia seeds
In a medium saucepan toss the figs, sugar, lemon, balsamic vinegar and vanilla.
Cook over medium heat until the sugar is dissolved, stirring frequently.
Turn to a simmer and add water for 20 minutes, stirring occasionally.
Allow to cool and mix in chia seeds.
Spoon the jam into two pint size jars.
*Store the jam in the refrigerator for up to 2 weeks.