Rosemary Fig Jam Recipe

A small glass jar filled with chunky red strawberry jam sits on a marble surface, accompanied by a wooden spoon with jam residue and a hint of rosemary fig jam nearby.

Rosemary fig jam made with fresh figs, port, and rosemary is rich, sweet, and savory. A simple small-batch recipe for cheese boards and homemade gifts.

Prep Time 20

Cook Time 35

Total Time 1 10

Servings Half Pint Jars

Author Heather

Equipment

Large Stock Pot or heavy-bottomed saucepan
Canning Jars (8 oz)
Microplane
Potato Masher or sturdy wooden spoon
Ladle
Canning Funnel

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

Get Recipe Ingredients

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.

Notes

Use or freeze opened jars right away.
Make sure figs are unbruised and plump.
Use 4 oz canning jars to make 4, great for gift giving.

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