• 4 pounds black mission figs
• 1/4 cup water
• 1/4 cup balsamic vinegar
• 1/2 cup red wine
• zest from 1/2 of a small orange
• 4 teaspoons ground Advieh 
• 2 tablespoons honey

Rinse the figs, remove the stem and chop into halves.

Combine the figs, water, balsamic vinegar, red wine, orange zest, and 2 teaspoons of Advieh in a large pot. Simmer for one hour, stirring occasionally, until the fruit is soft and the mixture thickens to a jam consistency. Remove from the heat and allow to cool slightly.

Using an immersion blender, pulse the mixture to your desired consistency. We make ours quite chunky---just blending enough to beak down any large pieces of fig.

Return the pan to the stove over low heat and add the honey and 2 remaining teaspoons of Advieh. Stir to combine.

If the preserves thinned after blending, then simmer again to your desired consistency.

Use a pressure or water bath canner to preserve.