This Fig Rosemary Red Wine Jam Recipe post is sponsored by Ball® Mason Jars. All opinions are my own.
So good and simple to make, Fig Rosemary and Red Wine Jam!
Figs! Yes, I’m partial to figs! I have loved figs since childhood and am excited when I try new ways to enjoy fresh figs.
Fig season is from August to October, so enjoying them fresh is a must, but if you’re wanting to prolong the season of figs like me, then this recipe is a must.
What I love about this fig jam recipe is how versatile it really is. It’s a savory-sweet jam that holds its own, it’s perfectly happy as the star of the charcuterie board to glazing chicken or duck and even warmed up as a dipping sauce for spring rolls and more.
What You’ll Need To Make This Rosemary and Red Wine Fig Jam Recipe:
- Ball Half Pint Jars
- Ball Waterbath Canner
- Fresh Figs
- Red Wine, such as Merlot
- Fresh Rosemary
- Lemon Juice
- Sugar
- Ball Classic Pectin
How to Make Fig Rosemary and Red Wine Jam:
Step One:
- Heat Ball Waterbath Canner to sterilize jars, wash the lids and rings.
Step Two:
- Prepare the ingredients, clean and cut the stem end of the figs and dice, and measure out the remaining ingredients.
Step Three:
- Combine the red wine and rosemary in a saucepan, bring to a boil, then simmer, strain.
- Combine the infused red wine with the figs, lemon juice, Ball Classic Pectin, and cook. Add sugar, continue to cook. Skim foam if needed.
- Ladle hot jam mixture into hot jars, working with one jar at a time. Place the sealed jar into boiling water in the canner, repeat with remaining jars.
Step Four:
- Process all of the filled jars in the water bath for 10 minutes, turn off the heat then allow the jars to rest for 5 minutes before removing from the canner.
Step Five:
- Allow the jars to cool at room temperature for 12 – 24 hours. Check the seal, making sure the lids do not flex when pressed in the center. And you’re done!
Savory jams are a great way to enjoy any time of year and make wonderful hostess gifts too. Add to a variety of cheese, cured meats, and crackers to make an impressive charcuterie or cheese board, or as a gorgeous substitute for duck sauce served with spring rolls. Of course, you can’t beat any jam on toast or a fresh bagel with a cuppa tea!
Other tasty recipes to try:
- Cranberry Chutney and Prosciutto Grilled Cheese Sandwiches, so much yum.
- Fermented Jalapeno Hot Sauce, the perfect spicy addition to any meal.
- Brazilian Lemonade, oh so gorgeous and refreshing!
- Quick and Easy Chicken Lettuce Wraps, yes, so good!
Once you’ve made this fig jam recipe, you should also try making some other great jams, such as my favorite Peach and Almond Jam! You can find more great recipe ideas at Ball Mason Jar’s FreshPreserving.com. To find your own Half Pint Ball Mason Jars, click here.
For tested recipes and inspiration don’t forget to follow them on Facebook here, Instagram, and their must-follow Pinterest boards here.
How to make fig jam with rosemary infused red wine:
Fig Rosemary and Red Wine Jam
Ingredients
- 1 ½ cups Merlot or other fruity red wine
- 2 tablespoon fresh rosemary leaves
- 2 cups finely chopped fresh figs
- 3 tablespoon Ball Classic Pectin
- 2 tablespoon bottled lemon juice
- 2 ½ cups sugar
Instructions
- Bring wine and rosemary to a simmer in 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 the lid, and let jars stand 5 minutes. Remove jars and cool.
