• Combine the ingredients. Add the balsamic vinegar, chopped figs, and honey to a small saucepan.
• Bring to a gentle simmer. Heat the mixture over medium-low heat until it just starts to bubble around the edges.
• Simmer uncovered. Reduce the heat slightly and let the mixture simmer for 15–20 minutes, stirring occasionally. The figs will soften and the vinegar will thicken slightly as it reduces.
• Strain the mixture. Pour the vinegar through a fine-mesh sieve set over a bowl, pressing on the softened figs with the back of a spoon to extract as much liquid as possible. 
• Cool and store. Let the strained vinegar cool completely, then transfer it to a clean glass jar or bottle.

Thicker Fig Balsamic Vinegar with an Immersion Blender

• Once the fig mixture has simmered and softened in step 3, simply blend it right in the saucepan until smooth.

Optional Canning Instructions for Fig Balsamic Vinegar

• Prepare your jars. Wash small canning jars (4-ounce or half-pint jars work well) and lids in hot, soapy water, then keep them warm until ready to fill.
• Fill the jars. Ladle the hot, strained fig balsamic vinegar into the warm jars, leaving ¼ inch of headspace at the top.
• Remove air bubbles. Run a thin spatula or bubble tool around the inside of each jar to release trapped air. (If you forget to do this, no problem. I often skip this step.)
• Wipe and seal. Wipe the jar rims clean, place a lid on top, and screw on the band until fingertip-tight.
• Process in a water bath. Process the jars in a boiling water bath canner for 10 minutes, adjusting for altitude as needed.
• Cool and check seals. Remove the jars and let them cool undisturbed for 12–24 hours, then check that each lid has sealed before storing.
• Properly sealed jars can be stored in a cool, dark pantry for up to a year. If a jar doesn’t seal, simply refrigerate it and use within 2–3 weeks. For non-canned batches, refrigerate in a clean, airtight container and use within about 2–3 weeks, or freeze in small portions for longer storage.