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Easy Homemade Spiced Fig Jam with Rosemary

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This spiced fig jam with rosemary started as a kitchen mistake but has become a treasured recipe. It’s a quick, easy, and forgiving jam with layers of sweet figs, piney rosemary, and warm spice, perfect for cheese boards, toast, or gifting.

Ingredients

Scale
  • 2 pounds (about 900 grams) fresh figs, stemmed and quartered
  • 1 cup (200 grams) granulated sugar
  • ½ cup (100 grams) packed dark brown sugar
  • 3 tablespoons (45 ml) fresh lemon juice
  • 2 large sprigs fresh rosemary (about 6 inches each), leaves finely chopped or sprigs left whole
  • ½ teaspoon freshly cracked black pepper
  • Pinch of flaky sea salt or kosher salt
  • 1 tablespoon balsamic vinegar (optional)
  • ½ teaspoon vanilla extract (optional)
  • Zest of 1 orange (optional)

Instructions

  1. Prep the figs: Rinse figs under cool water and pat dry. Remove stems and quarter lengthwise. Place in a large bowl and set aside.
  2. Combine the sugars and lemon juice: In a large, heavy-bottomed pot or Dutch oven, combine granulated sugar, dark brown sugar, and lemon juice. Stir until sugars start to dissolve.
  3. Add the figs and rosemary: Add quartered figs, chopped rosemary (or whole sprigs), and cracked black pepper. If using optional add-ins (balsamic vinegar, vanilla, orange zest), add them now. Stir to coat figs.
  4. Let it macerate: Let the fig mixture sit at room temperature for 15–20 minutes to draw out juices and dissolve sugar.
  5. Bring to a boil: Place pot over medium-high heat. Stir occasionally until mixture comes to a full, rolling boil. Reduce heat to medium-low and add the pinch of salt.
  6. Simmer and stir: Let jam simmer gently for 25–35 minutes, stirring every 5 minutes. The jam will darken and thicken.
  7. Test the set: After 25 minutes, place a small spoonful of jam on a frozen plate. Let sit for 30 seconds, then push with your finger. If it wrinkles and holds its shape, it’s done. If still runny, cook another 5 minutes and test again.
  8. Remove rosemary sprigs (if using whole): Use tongs to remove whole sprigs. If using chopped rosemary, leave it in.
  9. Let it cool slightly: Remove pot from heat and let jam cool for 5–10 minutes to thicken further.
  10. Jar the jam: Ladle hot jam into sterilized jars, leaving ½ inch headspace. Wipe rims, seal with lids. For longer storage, process in a boiling water bath for 10 minutes. Otherwise, let cool to room temperature and refrigerate.

Notes

Don’t skip the maceration step—it helps dissolve sugar and draw out fig juices. Use the wrinkle test for doneness rather than relying on a thermometer. If jam crystallizes or becomes too thick, microwave for 10–15 seconds or warm gently on stovetop with a splash of water. For a low-sugar version, reduce total sugar to 1 cup and add 2 tablespoons chia seeds.

Nutrition

Keywords: fig jam, spiced fig jam, rosemary fig jam, homemade jam, easy jam recipe, fig preserve, holiday gift, cheese board jam

Find it online: https://sagestirs.com/easy-homemade-spiced-fig-jam-with-rosemary/