1½-2tbspbalsamic vinegar, to taste depending on the desired level of tanginess
Juice from 1/2 lemon
Pinch (or two) crushed red pepper flakes, to taste depending on the desired level of spiciness
Instructions
Place the figs, sugar, balsamic vinegar, lemon juice, and crushed red pepper flakes in a small saucepan over medium-high heat. Bring to a boil then reduce the heat to low and cook, stirring often, until thickened, about 40-45 minutes.
Remove from the heat. Use an immersion blender to make it smooth, if desired. Cool completely.
Store jam in an airtight jar in the refrigerator for up to 3 weeks. Enjoy!