Fig Jam (adapted from Mark Bittman of The New York Times)
1 pound fresh figs, stemmed and chopped
4 tablespoons honey (more or less to taste)
1 teaspoon pure vanilla extract
1-2 tablespoons water
1. Combine the figs, honey, and vanilla in a small saucepan. Bring to a boil and add water if it becomes too thick. Adjust heat so mixture bubbles steadily. If it looks too soupy, use a higher heat to reduce it; if there is not much liquid, use lower heat to avoid burning. Cook, stirring occasionally, until mixture is liquid but thick. Turn off the heat. It will thicken up some more once you put it in the refrigerator.
2. Let cool a bit and put in a mason jar or other covered container. Refrigerate for up to a week.
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