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.