Fig and Blueberry Jam

Combine the blueberries in a small bowl and use a fork to gently crush them. Transfer this mixture to a 3 1/2-quart pot and add the figs, sugar, water, lime juice, and balsamic vinegar. Use an immersion blender to blend the ingredients together until they are mostly smooth, leaving some texture intact.

Put the pot over medium-high heat and stir constantly as it reaches a boil. Once boiling, reduce the heat to low and cook, stirring occasionally, until the jam has thickened to your liking, approximately 20-25 minutes. To check for doneness, place a small spoonful of the jam onto a frozen plate and let it sit for 1-2 minutes. If the jam appears to be gel-like, it is ready; if not, continue cooking until you achieve the desired consistency.

Once the jam has thickened to your liking, remove it from the heat and let it cool slightly for about 10 minutes. Transfer the cooled jam to a clean, sealed jar and allow it to cool completely before refrigerating.