Easy Fresh Fig Jam with Rosemary
A simple and rustic fig jam recipe with a subtle herbal twist from rosemary, made without pectin and relying on the natural sweetness and pectin of fresh figs.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Total Time: 1 hour 5 minutes
- Yield: About 3 cups (approximately 12 servings of 1 tablespoon each) 1x
- Category: Preserves
- Cuisine: American
Ingredients
Scale
- 2 pounds (900 grams) fresh figs, ripe but firm
- 1 cup (200 grams) granulated sugar
- 2 tablespoons (30 ml) fresh lemon juice
- 1 small sprig fresh rosemary
- 1/4 cup (60 ml) water
Instructions
- Rinse fresh figs gently, remove stems, and chop into roughly 1/2-inch chunks.
- Combine chopped figs, sugar, water, lemon juice, and rosemary sprig in a large heavy-bottomed saucepan.
- Bring mixture to a gentle boil over medium-high heat, stirring frequently to dissolve sugar.
- Reduce heat to low and simmer uncovered for 40-50 minutes, stirring every few minutes to prevent sticking and encourage even cooking.
- Remove rosemary sprig after about 40 minutes. Test jam consistency by placing a spoonful on a chilled plate; if it wrinkles and doesn’t run, it’s done.
- Ladle hot jam into sterilized jars, leaving about 1/4-inch headspace. Seal jars and let cool to room temperature before refrigerating.
Notes
Use ripe but firm figs for best texture; lemon juice is essential to help jam set; stir frequently to prevent burning; test jam doneness with the chilled plate method; remove rosemary before bottling to avoid bitterness; for smoother jam, mash figs during simmering or pulse with an immersion blender; patience during simmering improves flavor and texture.
Nutrition
- Serving Size: 1 tablespoon
- Calories: 50
- Sugar: 11
- Carbohydrates: 13
- Fiber: 1.5
Keywords: fig jam, rosemary jam, homemade jam, no pectin jam, fresh fig recipe, easy jam recipe, vegan jam, gluten-free jam