¼ cup blueberries, 2 cups quartered fresh figs, ¾ cup white sugar, ½ cup water, 1 tablespoon lime juice, ½ teaspoon balsamic vinegar
Instructions
In a small bowl, mash the blueberries with a fork and then transfer them to a 3 1/2-quart pot. Add the figs, sugar, water, lime juice, and balsamic vinegar, then use an immersion blender to pulse the mixture until mostly smooth with some texture remaining. Bring the pot to a boil over medium-high heat, stirring constantly. Reduce the heat to low and simmer for 20 to 25 minutes, stirring occasionally until thickened. Test the consistency by placing a small spoonful on a frozen plate; if it gels after two minutes, it is ready. Once finished, let the jam cool for about 10 minutes before pouring it into a jar with a hermetic seal. Allow the jam to cool completely before placing it in the refrigerator.
Nutrition
Total Fat 0g 0%, Sodium 1mg 0%, Total Carbohydrate 18g 7%, Dietary Fiber 1g 3%, Total Sugars 17g, Protein 0g, Vitamin C 1mg 6%, Calcium 11mg 1%, Iron 0mg 1%, Potassium 68mg 1%
