Fig Jam With Rosemary
- Total Time
- 45 minutes, plus canning or cooling
- Rating
- Notes
- Read community notes
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Ingredients
Yield:3 to 4 cups
- 2pounds fresh ripe figs, stemmed and chopped (about 6 cups)
- 4large sprigs fresh rosemary (wrapped and tied in cheesecloth)
- 2cups granulated sugar
- 2tablespoons lemon zest (from about 4 lemons)
- ¼cup lemon juice (from 1 to 2 lemons), plus more to taste
- ½teaspoon kosher salt (Diamond Crystal), plus more to taste
Ingredient Substitution Guide
Nutritional analysis per serving (6 servings)
375 calories; 1 gram fat; 0 grams saturated fat; 0 grams trans fat; 0 grams monounsaturated fat; 0 grams polyunsaturated fat; 97 grams carbohydrates; 5 grams dietary fiber; 91 grams sugars; 1 gram protein; 160 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
Powered byPreparation
- Step 1
Place the figs in a 4-quart heavy-bottomed pot. Pour in 1½ cups water and bring to a simmer over medium heat. Cook uncovered, stirring occasionally, until the figs soften and the liquid begins to thicken, about 10 minutes.
- Step 2
Add the rosemary and sugar, and stir until the sugar dissolves. Bring the mixture to a simmer over medium-high heat. Cook, stirring frequently, until the syrup thickens, the figs are mostly broken down and the jam goes from a rapid boil to slow bubbles, about 25 minutes. Remove and discard the rosemary.
- Step 3
Stir in the lemon zest and juice and kosher salt. Reduce the heat to medium-low and cook for another minute for a runnier jam or up to 8 minutes if you prefer a thicker jam. Taste and adjust with more lemon juice and salt as needed. (Adding lemon juice will thin the jam, but it does thicken as it cools.) The jam should be sweet and tart with a hint of fresh rosemary.
- Step 4
Transfer to sterilized jars and can, or cool to room temperature, then store in the refrigerator for up to 4 weeks.
Private Notes
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Cooking Notes
Marsha
It's not even necessary to cook them in a boiling water bath. In Germany everyone makes jams, jellies, and preserves just by turning the hot jars upside down for 5 min and then storing them right-side up in the pantry for up to a year. I've been making it this way for 25 years and never have a problem.
Ginger
This is a very basic recipe. However, with a bunch of modifications, it was fantastic. 1) Adjust/reduce sugar depending on the sweetness or ripeness of the figs. My figs are sugar bombs. I pulled it back to about 1 1/4 cups sugar. 2) I added a few teaspoons of vanilla extract 3) I added a teaspoon+ of cake spice. Added really nice warm notes to this. I also cooked it almost twice as long at every stage. Came out delicious.
Prakash Nadkarni
RE: Low-acidity fruit - while figs themselves are low-acidity, the recipe includes 1/4 cup lemon juice, which not only complements the figs nicely, but provides plenty of (citric) acid, so I'm guessing canning in a Mason jar should be safe.
James R. Fromm & Laurie A. Smith
Do not attempt to can this jam in a boiling water bath canner, as figs are a low-acid fruit. It can be frozen for long-term storage.
Ursula
I have successfully canned fig preserves. I assume that the addition of lemon here aids in setting the preserves.
Sue
I’d suggest using small jars or freezer containers as it has a short refrigerator life before getting moldy. Can be easily frozen. Great as a Machengo cheese topper for hors d’ouvres.
Darcie D
"Marsha" said that in Germany people don't use safe canning methods and she's been fine. Before research showed how to can safely, people were sickened every year from improperly canned food. Don't be like Marsha. It's easy to do things safely by following a Ball canning guide or FDA directions online, and if you can't get a water bath canner, please just refrigerate or freeze. Sure, of course not everyone gets sick or dies from using unsafe food storage not-methods, but some do.
LindaL
This was delicious. I was able to pick a lot of very ripe figs from our garden. As Ginger recommended, I added less sugar, but kept all the same ingredients.
amesjones
I made this on the thin side (more like a sauce) and served it over pork tenderloin. Highly recommend!
Margaret
Other words for basic are simple and pure. I thought it was very tasty without the addition of additional spices.
Leslie Porth
Next time reduce sugar by approximately 1/4 cup. I added approximately 1/4 teaspoon of cayenne.
Monica
Took way longer to thicken ie. two hours last night and two this morning to finish up! That was with a tripled recipe ie 6 lbs green figs. Made approx 12 cups jam. Very delicious!
Alan
Lemon juice has a pH of 2. Seems like the finished product should be acidic enough to do in a hot water bath instead of pressure cooking. Any food people know the actual needs of the final product to avoid botulinum toxin, etc?
Ellen S
Made this 2 years ago, put the still-almost-boiling mixture into sterile jars, topped the jars with sterile lids, screw-on rings. All have been just fine, no spoiling whatsoever. Very delicious.
Plantace
This is really good! I picked 1 lb 10 oz of fresh figs today (Sept 12), so a little less than recipe calls for, but it's what I had ripe. Used fresh thyme rather than rosemary. Added 1C water to chopped figs, simmered for ~15 mins. Added 1C sugar. Stewed closer to 45 mins to thicken. In went lemon zest and 1/4C juice, salt, simmered another 10 mins. Added several grinds of black pepper. Really, really good! Nice lemony accent. (Note to self: repeat next year!)
lyndsey matteson
I only added one cup of sugar...and I felt like it was still too sweet. Proceed with caution! I also added caramelized onions at the end, which gave it some extra flavor.
Laurie
This recipe tastes amazing. I could eat it with a spoon. I used 3.75 pounds of figs, cooked them down a little longer than first suggested. I also added about 3 tsp. of sure jell lower sugar pectin mixed into the lemon juice in step 3. I needed a little insurance that this would firm up and stay that way. I am storing the extra jars in the freezer.
Darcie D
"Marsha" said that in Germany people don't use safe canning methods and she's been fine. Before research showed how to can safely, people were sickened every year from improperly canned food. Don't be like Marsha. It's easy to do things safely by following a Ball canning guide or FDA directions online, and if you can't get a water bath canner, please just refrigerate or freeze. Sure, of course not everyone gets sick or dies from using unsafe food storage not-methods, but some do.
Laurie
Food contaminated with botulism doesn't always taste spoiled right away, but you can still get sick. I put my extra jam in the freezer.
Lida A.
I agree with Martha I use hot jars which I turn upside down until the jam has cooled to room temperature. Then I store up to a year. Never had an issue.
Celia
This is yummy! Like others, I amended the recipe. Using store-bought figs (!) that come in a 1-lb clam, I used 3/4 c. of water and 1/4 c. turbinado sugar. It's still plenty sweet enough - next time I might try a little less sugar. I started with 2 fresh rosemary sprigs that were each about 4" long, but quickly realized that was too much, and took one out. (Some direction about how long a "sprig" is would be helpful in this and other recipes.) And I added about 1/4 tsp of garam masala.
Toni
I added a sprig or two of rosemary per another recipe and it made all the difference. This is an excellent and easy way to make delicious fig jam.
Richard
This recipe calls for rosemary!
Kerry Cordero
I am obviously a jam novice... Do I need to peel the figs? Can I toss them in my food processor to chop them? Will reducing the sugar change the consistency or cook time? Thanks.
Vince
No peeling necessary - just chop them up and away you go. I agree that cutting the sugar in half is still plenty sweet and adding some black pepper adds a bit of interest.
Danielle
holy cow this is good. I was worried that rosemary would be overpowering but it wasn't. My mistake the first time was in only quartering the figs (which left nice big chunks, but a little too chunky for my taste) -- next time will cut into eighths. Added a little vanilla at the end, and plenty of lemon juice as other reviewers suggested. FINALLY, an outstanding use for the many figs that are coming off my tree these days.
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