Figs are one of those darkly erotic foods that are at once intimidating and irresistible. Cut one open and its insides are surprisingly intimate. Truth be told, while I adore their beauty, I've never really cared for eating figs until I discovered this rosemary fig jam.
My weekly farm box quietly demands that my family tries new things and gets creative with foods we'd otherwise not eat. When I saw these beautiful gems, I knew I couldn't let them go to waste in the fridge. Serve with fresh sourdough and goat cheese, cheese plates, or grilled meat – or sneak it off the spoon when no one's looking.
Recipe inspired by Katie and Rachel White
Rosemary fig jam ingredients
- 3 cups chopped figs
- 1/2 cup honey
- 1/3 cup white wine
- 2 T. lemon juice
- 1/4 cup filtered water
- 3 sprigs fresh rosemary
Rosemary fig jam ingredients
- In a large bowl, combine the figs, honey and lemon juice. Let the figs sit for about 30 minutes.
- Place fig, honey, lemon mixture and rosemary in a large saucepan over medium heat. Add the white wine and water. Bring to a boil, stirring frequently to avoid burning.
- Continue to simmer until the jam is thick, about 15 minutes. Remove the rosemary sprigs. If the jam starts to seem more like a paste, add water 1 spoonful at a time to thin it slightly.
- Transfer to jars, cover and let the jam cool. The jam will keep in the fridge for about 2 months. You can also freeze or can this recipe.
- Serve with fresh sourdough and goat cheese, cheese plates, or grilled meat.
Active time: 20 min.
Total time: 45 min.
Wow, this so makes me want some figs! I loved your description, and now I need to find out if they’re growing them here in Ontario (not the Ontario near you, but the original one). The pictures are lovely and the jam sounds delicious.
This is awesome! I was just staring at my figs wondering what they should become!
What do you think of red wine instead of white? I only have red in the house…
Hi Bethany, thanks for the question. Red wine will work too. Enjoy!
What could I use in sub for the white wine?
This looks amazing! Question…my figs came in so fast and furious that I froze them so they wouldn’t go bad…do you think I could thaw them and use them for this recipe?
Hi Danielle, thanks for the question. I don’t see why this wouldn’t work. Let us know how it turns out.
I fell in love with the idea of a canning recipe without sugar in it, so I tried this recipe last night, and canned 3 pints of it. The leftovers were promptly consumed on crackers with some leftover cheese I had. I have to say, it’s a really nice, fragrant jam, that to me will pair great with something like a roast later into the winter. Thanks for sharing a recipe.
I love the sound of this jam….but I have NEVER had a fresh fig! So…having admitted to my naivete about figs, I would like to know if they get peeled first or do they get chopped up with the skin still on??
Hi Michelle, thank you for your question. You can just chop them up with the skin on.
I just saw this recipe and want to try it. I am on the paleo aip which restricts alcohol. Would it change the taste is i replace the white wine with water? thanks
Hi Marie, any substitutions would be likely to affect the taste – however, I imagine this would be still be a lovely recipe even without the wine. Unfortunately, I haven’t tried it like that. We’d love to hear how it goes.
can I replace the white wine with water? I am on the aip restriction diet. Thanks
Hi Marie, yes you can replace the wine with water. Let us know how it turns out!
LOVED this jam! Made a 4x recipe batch as I have a massive fig tree & Rosemary bush. The flavor was perfect. Only adjustment I would make is reducing the water. It took almost 2 hours to cook down all the liquid. Next time wilI try 1/2 the amount of water and add as needed. I used white wine which was fabulous too!