Go Back
–+ servings
easy rosemary fig jam recipe

Rosemary Fig Jam

Author: Heather Scholten
PRINT PIN RECIPE SAVE
Course Condiment
Cuisine All Cuisines, American, French
Servings 3 Half Pints

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.
Keyword figs, fruit recipes, jam, preserves
Tried this recipe? I'd love to see what you made!
Mention @farmgirlgourmet or tag #farmgirlgourmet!