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For the jam, combine the figs, pears, brown sugar, and balsamic in a large saucepan. Bring to a simmer over medium to high heat. Then lower the heat to maintain a gentle simmer and cook. Break up the large pieces and stir periodically until the jam thickens. Remove from the heat and squeeze about a tablespoon of lemon juice, stir. Taste and add more lemon juice if desired. Spoon the jam into a container with a lid. Using sterilized jars, spoon into jars, seal jarm and process in boiling water for 10 minutes. Let cool and lids should seal. For the prosciutto rolls, place arugula in a medium bow. In a small bowl, whisk the lemon juice, evoo, salt, and pepper. Toss the arugula in the dressing until lightly dressed (you may not need all of the dressing). Spread one tablespoon of goat cheese across one of each piece of prosciutto. Top each with 1/2 tsp. fig, pear, and balsamic jam. Divide the dressed arugula evenly across each of the pieces of prosciutto. Starting from the end covered with the filling, carefully roll each piece of prosciutto. Serve
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Humidity-controlled cheese storage — keep artisan cheese perfect
Stainless press for hard cheeses — cheddar, gouda, manchego
Deluxe kit — make 20+ varieties, mozzarella to aged cheddar
Four cheese knives — soft, hard, crumbly, spreading for cheese boards
Wire cutter for clean cheese portions — soft and semi-hard cheese