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–+ servings
rosemary fig jam in a jar

Rosemary Fig Jam

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A fall centric recipe with a deep flavor figs, red wine, and rosemary. It is a simple but impressive recipe that comes together quickly.
Course Snack
Prep Time 1 hour
Cook Time 10 minutes
Total Time 1 hour 10 minutes
Servings 4 jars
Calories 684
Author Timothy Pakron

Ingredients

  • 1 ½ cups merlot or other fruity red wine
  • 2 tablespoons fresh rosemary leaves
  • 2 cups finely chopped fresh figs
  • 3 tablespoons Ball® Classic Pectin
  • 2 tablespoons bottled lemon juice
  • 2 ½ cups sugar

Instructions

  • Bring wine and rosemary to a simmer in a small stainless steel or enameled saucepan. Turn off heat, cover and steep 30 minutes.
  • Pour wine through a fine wire-mesh strainer into a 4-qt. stainless steel or enameled saucepan. Discard rosemary. Stir in figs, pectin, and lemon juice. Bring mixture to a full rolling boil that cannot be stirred down, over high heat, stirring constantly.
  • Add sugar, stirring to dissolve. Return mixture to a full rolling boil. Boil hard 1 minute, stirring constantly. Remove from heat. Skim foam, if necessary.
  • Ladle hot 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 until all jars are filled.
  • Process jars 10 minutes, adjusting for altitude. Turn off heat; remove lid, and let jars stand 5 minutes. Remove jars and cool.

Notes

I like to let the jars cool on a wooden cutting board overnight until fully set.

Nutrition

Calories: 684kcal | Carbohydrates: 160g | Protein: 1g | Fat: 1g | Saturated Fat: 0.1g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 0.1g | Sodium: 29mg | Potassium: 406mg | Fiber: 5g | Sugar: 145g | Vitamin A: 200IU | Vitamin C: 5mg | Calcium: 54mg | Iron: 1mg