Figgin’ to Start Something.

Happy Happy Monday y’all!
I know that Monday can be depressing when you have school, work, lifestyle situations going on, but I am here to be that pep in your step for your week. I’m sure you are pretty much looking at the computer screen and thinking, “Really, Chelsy…you go ahead and say that Monday’s are amazing when all you want to do is post yummy recipes for us all to salivate over while we sit behind our desks.” In that case, I apologize in advance, but that is what I am here for. Let’s get this ball rolling. 
Seester visited this weekend while she had a work function and I miss her already. Dad and I had a successful road trip around Houston on Saturday (in the pouring rain, might I add), which ended in my early birthday gift…a brand new camera. I will chat about this later because I am still in utter shock at how amazing this thing is. Oh…and Craigslist…for the win! Never fails to surprise me. Anyway, I am getting to know my new camera and have yet to actually name him but we are becoming the best of friends. 
Here is what we have been experimenting with in the kitchen.
Figs and apples, people…figs and apples. 

We made a quick and easy jam. 

Pretty much before you can even say bada-bing, bada-boom!

This jam is sweetened with a touch of honey and given a bit of zing with a shot of balsamic vinegar!

Crackers pair amazingly well with this jam. However, get creative. 
I slathered this stuff on my quiche this morning for breakfast. 
Eggs + Jam= amaze!

Apple Fig Balsamic Jam (GF/P/V):

4 fresh figs, stemmed and cut in half lengthwise
1 honey crisp apple, peeled, cored, and diced
2 T. raw honey (maple syrup for vegan version)
2/3 c. water
1 T. balsamic vinegar

1. Heat a large dutch oven (or large sauce pan) over medium heat.
2. Place all of the ingredients into the dutch oven and cook for 1-2 minutes, or until bubbling.
3. Reduce the heat to medium-low and let the mixture simmer until the apples and figs are broken down, stirring occasionally.
4. Using an immersion blender, blend everything together until you reach a smooth, thick, jam consistency. You could also pour the ingredients into a food processor or blender and blend until slightly smooth.
5. Pour into individual jam jars and let cool completely before refrigerating.
6. Serve with crackers, buttered toast, or slather on just about anything you can find. 🙂

Makes about 2 cups of jam.


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