Rosemary Fig Jam

I could not be more excited for fall, y’all. Even though it’s still hot in New Orleans, the end of summer is here and the transition to the next season is happening- slowly. Honestly, I am in no rush though. I love to savor the last little bits of summer that I can while also being excited for the crisp, cool weather that is coming soon. One of the perfect seasonal items that I love to enjoy as we transition from summer to fall are ripe figs. Fig trees are known for offering two flushes, one earlier in the year and one later in the year. My little tree has a cluster on it right now and I am eyeing them every day! During the end of September, you can usually find fresh figs at the market if you look closely.

A fabulous way to preserve this precious and delicate fruit is by making a beautiful jam. Luckily for you, I have teamed up with my friends at the makers of Ball® home canning products and they have been so kind to let me showcase this lovely recipe of theirs: Fig Rosemary & Red Wine Jam. It has a rich, deep flavor from the ripe figs and fruity red wine with a nice hint of background flavor from the rosemary. The recipe also couldn’t be easier as it comes together quickly and the ingredient list is short and simple.

A NOTE ON CANNING THE JAM

For all of my home canning, I am a proud Ball® enthusiast. I adore their jars and have been using them my whole life. For this recipe, we will be using their half-pint jars. To seal and preserve the jam, we will be using a water bath canning technique in addition to Ball® jar lids and bands. These offer a sealing quality that canners have trusted for generations, ensuring no oxygen gets into the canning jar so your food remains preserved just the way you created it. Their metal Mason jar lids and bands are BPA-free and made in the USA, as well! You can purchase your very own jars here.

To thicken this jam, we will be using real fruit pectin from Ball®, as well. It works like a charm and once added to the fig and wine mixture, in addition to sugar, the jam becomes thick and glossy. Once the jars are ready, let to cool completely, the jam sets to a jelly-like consistency that spreads like a dream.

STEEP THE WINE AND ROSEMARY

The first step, after gathering all of the ingredients, is to steep some red wine with fresh rosemary. This recipe recommends using a merlot, which I agree with as it is bold and rich in flavor, but you can use any fruity red wine you’d like. Simply combine the wine and fresh rosemary, bring to a simmer, cover and remove from heat. Then let it steep like a cup of tea.

Next, rinse and chop the figs into small little bits. This will help them cook down and be a nice consistency for the jam. The next steps are combining the figs with the strained red wine (removing the rosemary) and adding some lemon juice and pectin. Once the mixture has come to a boil you will add sugar and mix until it is dissolved. Then you are ready to can!

Ladle the jam into a hot jar, leaving 1⁄4-inch headspace. Remove air bubbles. Wipe jar rim. Center lid on jar. Apply band and adjust to fingertip-tight. Place jar in boiling water canner. Repeat these steps until all jars are full. You will then process the jars for 10 minutes, adjusting for altitude. Turn off the heat; remove the lid, and let the jars stand for 5 minutes. Remove jars and transfer them to a wooden cutting board to cool for 24 hours. Feel free to check out these super helpful videos on the Ball® website. They will help you better understand the process. Please note, also, that I have more detailed information about this process on another blog post of mine, if you are curious.

TO SERVE THE FIG JAM

This Rosemary Fig Jam is delightful on a baguette or crackers with a smear of cashew cream cheese or used as a glaze for roasted mushrooms. It also makes for a killer appetizer by baking it with some vegan feta cheese in puff pastry. It comes together so quickly and is an outstanding crowd pleaser.

Simply place one sheet of thawed puff pastry on a parchment lined baking sheet. Spread a circle of whole grain mustard with a big dollop of jam. Add a block of vegan feta (I love the one from Trader Joes), and then add another layer of mustard and jam. At this point, I like to add some freshly chopped rosemary but that’s optional! Wrap the puff pastry around the edges, like a present, and brush the top with a tiny amount of plant-based milk. Sprinkle with flaky salt, freshly cracked black pepper, and a dusting of nutritional yeast flakes. Bake at 400° F for about 40 minutes, until puffed and golden brown. Enjoy with crackers and prepare to be blown away!

I hope that you’ve enjoyed this new blog post and that you try this recipe. It’s a great way to start with water bath canning if you’ve never tried it before. Let me know if you have any questions below and if you try this recipe, please leave a note. I’d love to hear from you. Happy cooking, y’all!

IF YOU LIKE THIS ROSEMARY FIG JAM YOU SHOULD TRY THESE OTHER RECIPES

Creole Chex Mix

Baked Feta with Pepper Jelly

Phyllo Cups

-Timothy

*Disclosure: This is a sponsored post that is part of an ongoing partnership with the Fresh Preserving Division of Newell Brands. They have provided jars, equipment and monetary compensation. All thoughts and opinions expressed remain my own.