Maple and balsamic fig jam

After Christmas I found packs of dried figs that were marked down the only 99 cents! This was a deal I couldn't pass up (especially because I paid 3.99 for the same pack before Christmas) and I bought quite a few. We love to eat dried fruits just as they are, but I decided I wanted to use one of the containers to make a quick jam. This isn't a jam recipe to can - it makes a small and pretty quick batch of delicious jam that's perfect for a weekend breakfast, brunch, or even a cheese plate for a dinner party. This jam is sweet and has a bit of tang from the balsamic vinegar and lemon juice. It also has just a faint touch of cinnamon and great texture from the seeds. I used Turkish figs and I feel that they are already pretty sweet, so I only needed 1/4 cup maple syrup. If you want a sweeter jam, add a bit of sugar or brown sugar to taste.

I served this jam with a loaf of sourdough bread and goat cheese. The goat cheese balanced out the sweetness of the jam and made a lovely breakfast with a cup of coffee. I enjoy goat cheese with a lot of dried fruits, so it's a natural pairing for me. I think that I may use some of this jam as the base of a salad dressing whisked together with some more balsamic, black pepper, and extra virgin olive oil. I think it would also make a lovely glaze for chicken. This recipe will yield about 1-1/4 cups of jam, so if you don't use it all for breakfast, just throw it in the refrigerator and try it one of these other ways later in the week.

Maple and balsamic fig jam
about 8 oz. dried figs, roughly chopped
1/4 cup pure maple syrup 
1 tablespoon balsamic vinegar
1/2 cup water
juice of half a lemon
1 cinnamon stick, broken in half
pinch of sea salt

In a small pot, add all of the ingredients. Cook over medium heat, stirring occasionally, until the mixture comes to a boil. Reduce to a simmer and cook, stirring often, until it is reduced and the figs are soft, about 15-20 minutes. If the mixture gets too dry, add a bit more water. 

Remove the cinnamon stick and puree in a food processor just until all there are no large chunks remaining. Let cool and refrigerate until serving. It should keep for a couple of weeks. 

What was I cooking one year ago?: citrus and spice roasted chicken with spaghetti squash and chickpeas
Two years ago?: black bean patties with mango salsa 
Three?: white chili