feeling blue

I'm feeling blue...but a blue of a different kind.

It is now March, and I'm starting to feel that summer is just around the corner (yes, I know...it's not even Easter yet). However, since March Break is just next week, I find that time flies so quickly that next thing you know, it's summer, and we're by the water at the cottage.


When I did a search on Pinterest for "blue", so many beautiful images came up.  The consistent theme of course, is the water.  Nautical themes.  Beach inspired loungewear.  Photos upon photos of oceans.

Pinterest

Such beautiful places!  Makes me dream of white sand and cool turquoise waters...(*sigh*)... well...we're not there quite yet, so I guess I'll just have to settle for a different kind of blue. 

Fig and Balsamic Jam on Blue Cheese

Adapted from Kitchen Konfidence

Fig and balsamic vinegar jam topped on blue cheese and baguette crisps (you can use sliced and toasted baguettes to make like bruschetta) makes a wonderful appetizer or snack.

Ingredients

• 2 pounds fresh figs, stemmed and roughly chopped
• 1½ cups granulated sugar
• ½ cup balsamic vinegar
• 1 teaspoon lemon juice (or to taste)

Directions

• In a large saucepan, combine chopped figs, sugar, balsamic vinegar.  
• Bring mixture to a boil over medium-high heat, stirring occasionally.  
• Reduce heat to low and simmer stir occasionally while the mixture is simmering.  
• Try to break up any large chunks of fig while stirring; however, you want to keep the consistency of the jam chunky.
• Once it appears to have boiled, remove the saucepan from the heat.  
• Test the consistency of the jam by placing 1 tablespoon of the mixture in small bowl.  
• Place the bowl in the refrigerator for 10 minutes.  If you find the jam is a bit too runny after 10 minutes, return the saucepan to the heat and simmer away for another 5 – 10 minutes.
• Stir in 1 teaspoon of lemon juice and taste the jam.  Add more lemon juice if needed.  
• Transfer mixture to a canning jar or other container.  
• Once the mixture is completely cooled, store in the refrigerator.

Makes 2 – 3 cups.