Fig And Balsamic Jam

• 2 lbs fresh black mission figs, stems removed and coarsely chopped
• 1 1/2 cups granulated sugar
• 1/2 cup balsamic vinegar (use a good-quality sweet balsamic)
• 1 teaspoon black peppercorns, tied into a sachet
• 2 tablespoons fresh lemon juice

1. Combine the figs, sugar, balsamic vinegar, and a sachet in a large saucepan and attach a candy thermometer to the pan. Bring to a simmer over medium-high heat, then lower the heat to maintain a gentle simmer and cook, stirring to break up the large pieces of fig, keeping a chunky consistency, until the jam reaches 220 degrees F. Remove from the heat.
2. Remove the sachet and stir in the lemon juice to taste. Spoon the jam into a canning jar or other storage container, cover, and let cool to room temperature, then refrigerate for up to 1 month.

fresh black, sugar, balsamic vinegar, black peppercorns, lemon juice

Taken from www.food.com/recipe/fig-and-balsamic-jam-516042 (may not work)