Rosemary Fig Jam Recipe
Homemade Rosemary Fig Jam is rich, sweet, and savory with figs, port wine, and fresh rosemary. Perfect for cheese boards, gifting, or pantry staples.
Servings 2 Half Pint Jars
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.
Notes
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.
Nutrition
Calories: 581kcal | Carbohydrates: 136g | Protein: 3g | Fat: 1g | Saturated Fat: 0.3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 0.3g | Sodium: 204mg | Potassium: 1019mg | Fiber: 13g | Sugar: 119g | Vitamin A: 587IU | Vitamin C: 27mg | Calcium: 154mg | Iron: 2mg
