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Clean recipe · afamilyfeast.com

Fig Rosemary and Red Wine Jam

Fig Rosemary and Red Wine Jam combines fresh figs with rosemary-infused red wine to create a deeply rich and fruity jam.

Original recipe: afamilyfeast.com

Yield:
4 servings
Prep:
1 hr
Cook:
10 min
Total:
1 hr 10 min
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Fig Rosemary and Red Wine Jam

Ingredients

  1. 1 1/2 cups fruity red wine such as burgundy, merlot or pinot noir
  2. 2 tablespoons fresh rosemary leaves
  3. 2 cups finely chopped fresh black mission figs
  4. 3 tablespoons powdered pectin
  5. 2 tablespoons bottled lemon juice
  6. 2 1/2 cups granulated sugar

Instructions

  1. Bring wine and rosemary to a simmer in a small stainless steel or enameled saucepan. Turn off heat. Cover and let steep for 30 minutes.
  2. While the wine steeps, wash your jars and lids, canning tools, and ladle in hot sudsy water. Rinse and drain on a clean dish towel. Cover with another dish towel.
  3. Fill a large stockpot about two thirds of the way full of hot water. Bring to a boil. Reduce heat to low and carefully lower the canning jars into the hot water. Let them stay there while you make the jam.
  4. Pour wine through a fine mesh strainer into a 4-qt. stainless steel or enameled saucepan. Discard rosemary.
  5. Stir in chopped figs, pectin, and lemon juice. Bring mixture to a full rolling boil that cannot be stirred down, over high heat, stirring constantly.
  6. Add sugar, stirring to dissolve. Return mixture to a full rolling boil. Boil hard for 1 minute, stirring constantly. Remove from heat. Skim foam off the top, if necessary.
  7. Remove jars from the pot/water bath canner, draining all water out. Turn heat back up so the water boils.
  8. 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. Repeat until all jars are filled.
  9. Carefully place jars in the boiling water pot/canner and cover.
  10. Process jars for 10 minutes, adjusting for altitude.
  11. Turn off the heat under the pot and remove lid, and let jars stand in the water for 5 minutes.
  12. Remove jars and cool for 12-24 hours.
  13. Check lids for a tight seal – they should not flex when center of the top of the lid is pressed down.