Fig Chia Jam

Serves 2 jars
Time 30 minutes


1kg fresh figs, cut in quarters and stems removed

1 cup coconut sugar

1 lemon, juice

1 tsp vanilla extract

2 tbsp balsamic vinegar

ΒΌ 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.