Rosemary Fig Jam
Author: Heather Scholten | Published: Dec 18, 2024 | Updated:Jan 08, 2025
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Rosemary Fig Jam is simple to make using only a handful of ingredients. The end result is a delicious and decadent rosemary infused fig preserve that pairs well on a charcuterie board, roast pork, or just spread on toast. It’s sweet and tart and absolutely scrumptious.
Contents
Why You’ll Love this Recipe
I don’t know about you, but it’s virtually impossible for me to pass by a container of figs at the market and not buy them. Costco has had them now for the past few weeks. Well, my Costco at least. Anyway, you know how Costco is. Gigantic size everything….including containers of figs. So, in an effort to not have a pile of furry figs, I decided to make some rosemary fig jam.
Ingredients you’ll need to make Rosemary Fig Jam
Find the printable recipe card with exact measurements and instructions below.
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 Fig Jam
- In a medium saucepan add the diced figs and sugar. Let macerate for 20 minutes.
- Add the wine, rosemary sprigs, lemon zest, and salt and bring to a boil. Turn down the heat to medium-low and simmer for 25-30 minutes, or until the mixture becomes thick like jam. Discard the rosemary sprigs.
- Prepare 3 – 1/2 pint canning jars according to manufacturer’s suggestion for canning and fill with the hot jam mixture. Place lids and bands on and process in a water bath for 15 minutes. 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.
I made up some bruschetta by brushing baguette slices with olive oil and rubbing them with fresh garlic and toasting in the oven for about 5 minutes. Then I smeared some chevre (goat cheese) and a dollop of Rosemary Fig Jam and LOOK OUT! I had a hard time stopping….it’s that tasty…..and Easy!!
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Rosemary Fig Jam
Ingredients
- 5 cups figs, stemmed and cut into 1/2 inch dice
- ¾ cup sugar
- ⅔ cup Port Wine or Merlot
- 2 Rosemary sprigs
- 1 lemon, zested
- ¼ teaspoon kosher salt
Instructions
- In a medium saucepan add the diced figs and sugar. Let macerate for 20 minutes.
- Add the wine, rosemary sprigs, lemon zest, and salt and bring to a boil. Turn down the heat to medium-low and simmer for 25-30 minutes, or until the mixture becomes thick like jam. Discard the rosemary sprigs.
- Prepare 3 – 1/2 pint canning jars according to manufacturer's suggestion for canning and fill with the hot jam mixture. Place lids and bands on and process in a water bath for 15 minutes. 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.
Recipe By:
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
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!