Homemade Fig Mustard

1 Cut off the stems and quarter your figs, then blend until you like the consistency. Set aside.

2 In a small saucepan, mix brown sugar and balsamic vinegar and cook over medium heat until the sugar is dissolved. Add blended figs and cook for 10 more minutes over low heat. 
3 Meanwhile, combine mustard powder, mustard seeds (they will give it a bit more texture), water, lemon juice, salt and black pepper in a small bowl. Add the mixture to the figs and cook for 10 more minutes. Fill in the jars and enjoy! For the amount of figs used, the outcome is two Weck 220 ml jars (7.4 fl oz).  Store them in the fridge for up to one month.