Balsamic Fig Jelly Recipe!

Here it is - my refined and best and final offer for fig jelly...

3.5 lbs figs  (once chopped, yield will be about 10 cups of figs)

Cut off small part of tops/bottoms of figs.  Wedge slice into 4-6 slices per fig depending on size.  Throw into a heavy bottom sauce pan.

3.5 C sugar

1 ¼ C balsamic vinegar

1 TS fine black pepper

Pinch salt

Pinch thyme

2 bay leaves

Pour all over figs.  Turn on heat and cook until boiling.  Stir occasionally and continue to cook on a high simmer for 1 hour and 30 minutes or until desired thickness. 

If you under cook, the product will be runny.  I prefer a thicker syrup.

ADDITIONAL DIRECTIONS/ INSTRUCTION: 

Ladle into clean pint jars following comment canning processes.  Clean jar tops, put on lids and process. Process for 5-8 minutes in a boiling water bath.  Remove from water and let cool.

Don't want to can?  Eat it fresh now, keeps chilled up to about a week in the fridge.