Rosemary Fig Jam
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If you’re looking for a way to elevate your cheese boards, charcuterie platters, or even your morning toast, this Rosemary Fig Jam recipe is worth bookmarking. The sweetness of ripe figs blends beautifully with earthy rosemary and a splash of port wine, creating a jam that feels both rustic and gourmet. Perfect to take advantage of fall fig season or holiday entertaining, this homemade jam brings a touch of elegance to everyday meals.
TABLE OF CONTENTS:
Heather’s Notes
- A unique twist on classic fig jam with rosemary and port wine for depth.
- Perfect for pairing with goat cheese, brie, or sharp cheddar on a charcuterie board.
- Makes a thoughtful homemade gift for the holidays or special occasions.
- Simple to prepare with minimal ingredients, yet tastes gourmet.
- Freezer- and fridge-friendly, so you can enjoy it year-round.
- Think outside the box by using fig jam for pizza and burgers.
Find the full printable recipe card with exact measurements and step-by-step instructions below.
Ingredients
- Ripe figs – The star of the recipe, figs provide natural sweetness and a jammy texture. Choose fresh, plump figs for the best flavor.
- Sugar – Helps preserve the jam and enhances the figs’ natural sweetness.
- Port wine – Adds richness and depth with notes of dried fruit and spice, giving the jam a sophisticated finish.
- Fresh rosemary – Earthy and aromatic, rosemary balances the sweetness and makes this jam stand out from more traditional versions.
- Lemon zest – Provides brightness and a hint of citrus to cut through the richness.
- Salt – Just a pinch intensifies the flavors and keeps the jam from being overly sweet.
Recipe Subs & Variations
- Swap port wine with other fruity red wine, balsamic vinegar, or even apple cider for a different flavor profile.
- Use dried figs if fresh figs are not in season, though you may need to increase liquid to achieve the right consistency.
- Replace rosemary with thyme or sage for a softer herbal note.
- Add a pinch of cinnamon or nutmeg for a warming spice twist.
- For a spicier jam, stir in a dash of black pepper or crushed red pepper flakes.
What are the benefits of making Homemade Rosemary Fig Jam?
Making jams and jellies at home can be a little intimidating, but it really doesn’t have to be. Jams only take a few ingredients like fresh fruit, sugar, lemon, and salt and are easy to modify with other mix-ins, like in this recipe where Port Wine and fresh rosemary make a typical fruit jam much more elegant.
Homemade preserves also make amazing gifts when you’re not sure what to bring to your next baby shower or Super Bowl party. It’s a great hostess gift.
How to Make
- Wash and stem the figs, then chop them into quarters.
- In a heavy-bottomed saucepan, combine figs, sugar, port wine, rosemary, lemon zest, and salt.
- Bring to a gentle simmer over medium heat, stirring occasionally to dissolve the sugar.
- As the figs cook down, mash them lightly with a spoon or potato masher to reach your desired texture.
- Continue to cook until the mixture thickens and coats the back of a spoon, about 25–30 minutes.
- Remove the rosemary sprigs and let the jam cool slightly before transferring to sterilized jars. Make sure to wipe jar rim before sealing.
- Store in the refrigerator for short-term use or add to a hot jar and process in a hot water bath or water canner for longer storage.
Tips for storing
- Store in sterilized glass jars for best shelf life.
- Keep refrigerated for up to 3 weeks once opened.
- Freeze in small containers for up to 6 months.
- For pantry storage, process in a water bath canner for 10 minutes.
- Always use clean utensils to avoid introducing bacteria into the jar.
FAQs
Yes, dried figs can be rehydrated in warm water or wine before cooking. The texture will be slightly different but still delicious.
Goat cheese, creamy brie, gorgonzola, and aged cheddar all compliment the sweet-savory flavors.
Absolutely. Replace the port wine with apple juice or grape juice.
Dip a spoon into the mixture and let it cool for a few seconds. If it coats the back of a spoon and doesn’t run off quickly, it’s done.
Yes, when properly processes in sterilized jars using a water bath method, this jam is shelf-stable for up to a year.
Yes! This recipe does not require store-bought pectin or Sure Jell to make it jammy. The natural pectin in ripe figs does the trick.
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Rosemary Fig Jam Recipe
Equipment
Ingredients
- 5 cups fresh figs, stemmed and cut into 1/2 inch dice
- ¾ cup granulated sugar
- ⅔ cup port wine, or merlot
- 2 sprigs fresh rosemary
- 1 lemon, zested
- ¼ tsp kosher salt
Instructions
- Wash and stem the figs, the chop into 1/2 inch dice (or quarters if you want chunkier jam)
- Add the diced figs and sugar to a medium saucepan. Let macerate for 20 minutes.
- Add the wine, rosemary sprigs, lemon zest, and salt and bring to a rolling boil. Turn down the heat to medium and simmer for 25-30 minutes, or until the mixture becomes thick like jam. Use a spoon or potato masher to reach your desired texture.
- Discard the rosemary sprigs and let the jam cool slightly before transferring to sterilized jars.
- Prepare 3 – 1/2 pint canning jars according to manufacturer's suggestion for canning and fill with the hot jam mixture. Wipe jar rim before placing lids and bands on. Process in a water bath for 15 minutes. Remove and allow to cool completely on a kitchen towel and check for proper sealing before storing.
- Keep opened jars in the refrigerator up to 3 weeks and sealed jars up to 1 year.
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Notes
Nutrition
* Nutritional information is not guaranteed to be accurate.
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Co-Founder at Spiceology | More About Heather…
Heather is a recipe developer and content creator living in Vancouver, Washington. She started Farmgirl Gourmet in 2006, almost 20 years ago, as a way to share recipes with friends and family. Heather is also the co-founder of Spiceology , a unique spice company, which she started in 2013. She shares family friendly recipes for easy everyday meals with a gourmet twist.
I really love this recipe and hope you will too!
I made this tonight and it is fantastic. I want to pick more figs and make it for Christmas gifts. I did add a little bit of pectin because it was not thickening well. Made several other batches with different recipes, and this was by far the best. Thanks!
I am so excited. I have a lovely rosemary bed and two fig trees that never fail to produce! I have been looking for another jam recipe–rhubarb and rosemary is divine–and this is absolutely perfect. Thank you!
Ooo, I bet the rosemary really gives it a whole new flavour!
I have the same problem with figs! I really need to get a tree of my own to help curb this problem 😉 Beautiful jam!
looks great!
Would it be inappropriate if I say… I love you?!?
I am envious of anyone who can get fresh figs. I see so many great fig recipes, but alas, I have no fig purveyor! 🙂
I’m with Barb – love it all! Always love fig jam, but the rosemary and port/red wine make this doubly delicious.
This is amazing! I LOVE rosemary and figs together….I’ve had them in appetizers, but never thought about a jam! Brilliant!
love the pictures! and love the pairing of figs and rosemary!!
I’m the same way, I can’t pass up fresh figs when I see them either.
I just looked in my fridge and thought, time for another fig cake. Now I know what I will make instead. Your jam looks fantastic! I’d love one of your baguette slices right now as a snack:)
Sounds amazing! Do you think it could be made with dried figs? Fresh are pretty hard to come by here.
Rosemary and Figs? I love it! I am such a lover of rosemary, such a gorgeous herb:-) Your jam looks wonderful:-) Hugs, Terra
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I love everything…the toasts, the jam, the goat cheese and yes, the Costco. 🙂
I am a complete sucker for anything fig, but the fact that you added rosemary into the fix has me drooling!!!
Love this combination of flavors, must try soon! Is it weird I’d totally eat this on scrambled eggs and toast? I like the sweet/savory combination!
I’m not a huge fan of figs, but fig jam, YES!!! Especially with goat cheese. Super yummy! Love your fun Halloween blog theme too! Very fun 🙂
Yum, this sounds so good – something you would never find in a supermarket. Love the flavor combination.
OMG, OMG, OMG!!! This sounds amazing! I have been gorging on no-sugar-added fig preserves and goat cheese smeared on melba toast lately. I can’t get enough of it. There are two things that grow with no effort whatsoever where I live – figs and rosemary. Our fig tree was absolutely loaded until Hurricane Irene 🙁
This sounds delicious!
Such beautiful photos- and such a gorgeous recipe- perfect for this time of year. Our markets in London (Borough) were full of figs on the weekend. I bought a whole bunch to make a cheesecake with amaretti cookies- but I think this is a much nicer idea. Will try next weekend. Thank you!