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1
Trim and dice the figs.
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2
In a heavy-bottomed sauce pan on medium-low heat, mix the liquid pectin and sugar, stirring until no dry sugar remains.
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3
Stirring frequently, bring the mixture to a simmer.
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4
Add the figs and simmer 3 hours, stirring occasionally to prevent scorching.
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5
While your fig preserves are cooking, in a well ventilated area, put the balsamic vinegar in a heavy, non-reactive pot over low heat.
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6
(Personally, we used a heavy stainless electric skillet on our screened back porch.)
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7
Bring to a low simmer and cook uncovered until reduced by half.
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8
This can take a couple of hours because you don't want to rush it and scorch your balsamic.
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9
Please note: the fumes from this process may drive you from your kitchen if you choose to do this indoors, so be aware!
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10
If the figs are done before the vinegar, hold over lowest heat and continue to stir occasionally.
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11
When the balsamic is reduced, add three-quarters of the fig preserves to the balsamic and stir until dissolved.
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12
Taste and adjust to your personal taste using the remaining quarter of fig preserves.
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13
Remove from the heat and allow to cool slightly.
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14
Strain through a fine mesh sieve or cheesecloth to remove the seeds and any chunky figgy bits.
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15
Store in an airtight bottle.
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16
(One of the bottles the balsamic came in would be wonderful).
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17
This may keep for as much as six months depending on storage conditions and cleanliness of your bottling process.
