Prep Time20 minutes
Total Time1 hour 10 minutes
Servings2 Half Pint Jars
Rosemary fig jam is the kind of sweet-savory spread that turns an ordinary cheese board into something people actually crowd around. Ripe figs simmer down with a splash of port wine, fresh rosemary, and a little lemon zest until the whole thing tastes rustic and gourmet at the same time. It comes together with just a handful of ingredients, no store-bought pectin required, and it makes your kitchen smell like fall entertaining at its best.
I started making this when the fig tree hit its peak and I needed something more interesting than another batch of plain preserves. If you love a small-batch project as much as I do, you will want to bookmark my Meyer Lemon Curd for the citrus season and my quick Pickled Red Onions for topping just about everything. And when the fruit is really rolling in, my Zesty Peach Salsa is another easy way to put the harvest up for later.
In This Post
Why You’ll Love this easy Rosemary Fig Jam
This is the recipe that makes homemade preserving feel doable instead of intimidating. The port wine and rosemary take a simple fruit jam far more elegant, so it tastes like something you would pay a premium for at a specialty shop. It is sweet, savory, and herbaceous all at once, pairs beautifully with everything from goat cheese to sharp cheddar, and doubles as a genuinely impressive homemade gift. Best of all, it uses just six ingredients and no boxed pectin.
Heather’s Recipe Notes
Drawing from 20 years of recipe development and my time co-founding a spice company, here’s what makes this recipe worth making exactly as written.
- Choose ripe, plump figs. The figs are the whole show here, so pick ones that are soft and fragrant. Under-ripe fruit will taste flat and need more sugar to compensate.
- Simmer low and slow. A gentle simmer over medium heat lets the jam thicken evenly without scorching. Rushing it on high heat is the fastest way to a burnt, bitter batch.
- Mash to your preferred texture. Use a spoon or potato masher as the figs soften. Leave it chunky and rustic or mash it smooth, depending on how you like to spread it.
- Fish out the rosemary sprigs. Simmer whole sprigs for flavor, then remove them before jarring. As the co-founder of Spiceology, I am a big believer in infusing with the whole herb and pulling it so the rosemary never turns harsh or overpowering.
- Test for doneness on a cold spoon. The jam is ready when it coats the back of a spoon and does not run off quickly. It will also continue to thicken as it cools.
Equipment Needed
- Heavy-bottomed saucepan or large stock pot
- Potato masher or the back of a sturdy wooden spoon
- Microplane or zester for the lemon
- Half-pint (8 oz) canning jars
- Water bath canner (for shelf-stable storage)
- Ladle and canning funnel for clean jar fills
Ingredients & Notes
- Ripe figs – The star of the recipe, figs provide natural sweetness and a jammy texture. Choose fresh, plump figs for the best flavor.
- Granulated 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 of kosher salt intensifies the flavors and keeps the jam from being overly sweet.
Find the full printable recipe card with exact measurements and step-by-step instructions below.
Recipe Variations & Add-Ins
- Swap the port wine for another fruity red wine, a splash of balsamic vinegar, or apple cider for a lighter, alcohol-forward-free profile.
- Use dried figs when fresh are out of season. Rehydrate them in warm water or wine first, and expect to add a little extra liquid.
- Change the herb by subbing thyme or sage for a softer, earthier note in place of rosemary.
- Add warm spice with a pinch of cinnamon or nutmeg for a cozier, holiday-leaning batch.
- Bring the heat by stirring in a dash of black pepper or crushed red pepper flakes for a sweet-and-spicy spread.a dash of black pepper or crushed red pepper flakes.
What to Serve with Rosemary Fig Jam
- Cranberry Brie Puff Pastry Twists for a warm, cheesy appetizer that loves a spoonful of this jam
- The Ultimate Guide to Homemade Bread for the perfect crusty base or crostini
- Skillet Pepperoni Pizza with a swipe of fig jam under the cheese for a sweet-savory twist
- Bloody Mary Burgers topped with a spoonful for a gourmet burger night
- Easy Mushroom Quiche alongside a brunch spread with goat cheese and greens
How to Store, Freeze, and Reheat
- Refrigerator: Store in sterilized glass jars and keep refrigerated for up to 3 weeks once opened.
- Freezer: Freeze in small airtight containers for up to 6 months, leaving a little headspace for expansion.
- Pantry: For shelf-stable storage, process filled jars in a water bath canner for 10 minutes. Properly sealed jars keep for up to a year.
- Keep it clean: Always wipe the jar rims before sealing and use clean utensils each time to avoid introducing bacteria.
- To serve: Bring refrigerated jam to room temperature, or warm it gently, so it spreads soft and glossy on a board.
Frequently Asked Questions
Yes. Rehydrate dried figs in warm water or wine before cooking so they soften properly. The texture will be slightly different but still delicious, and you may need a touch more liquid.
No. This recipe does not require store-bought pectin or Sure-Jell. Ripe figs contain enough natural pectin to set the jam once it cooks down and thickens.
Absolutely. Replace the port wine with apple juice or grape juice for a family-friendly batch. You will lose a little depth, but it still tastes rich and fruity.
Dip a spoon into the mixture and let it cool for a few seconds. If it coats the back of the spoon and does not run off quickly, it is ready. Remember it thickens further as it cools.
Yes. When processed properly in sterilized jars using a water bath method, this jam is shelf-stable for up to a year. Always check that each jar has sealed before storing.
Put it to work in another recipe. My Chocolate Port Wine Cake is a decadent way to use it up, and my Vin Rouge Pot Roast leans on that same rosemary-and-wine flavor for a cozy fall dinner.
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Rosemary Fig Jam Recipe
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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 small 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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Hi! I’m Heather
I’m Heather, a recipe developer and content creator based in Vancouver, Washington. I started Farmgirl Gourmet in 2006 because I believed weeknight dinners shouldn’t be boring and gourmet shouldn’t mean complicated. I’m also the co-founder of Spiceology, so safe to say I think about food for a living. Stick around for recipes that actually make it into your regular rotation.
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
i really like your food pictures and want to invite you to try out tastingspot.com. it’s for anyone that just wants another place to submit photos and share it will other foodies. It’s still in beta version, but would love for you to start adding some photos and help get it going.
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!