Fig Rosemary and Red Wine Jam

Stacey Doyle

Easy to make and seriously gorgeous on that charcuterie board to enjoy with a selection of cheese! Use it as a warm dipping sauce for Asian cuisine, with meatballs, as a glaze for meats, and more.

4.66 from 23 votes

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Prep Time 15

Cook Time 45

Additional Time 15

Total Time 1 15

Course Preserves and Canning

Cuisine American

Servings half-pints

Calories 43 kcal

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.

Notes

For reference on using a water bath canning, read these Water Bath Canning FAQs.

Store sealed jars for up to 6 months.

Recipe by Ball Fresh Preserving.

Nutrition

Serving: 1gCalories: 43kcalCarbohydrates: 10gSodium: 1mgSugar: 9g

Keyword canning, charcuterie, cheeseboard, figs, jams, jellies, preserves, recipes