Fig Rosemary and Red Wine Jam - Ball® Recipes

Preserving Method: Water-Bath-Canning

Makes about 4 half pint jars

Red wine, rosemary, and figs meld into this jam reminiscent of the South of France. Serve with a big blue cheese, which stands up in flavor.  Since the wine really stands out, use a good quality Merlot or Pinot Noir with this jam.  

Recipe excerpted from The All New Ball® Book of Canning and Preserving, published by Oxmoor House (2016). 


You will need

  • 1 1/2 cups merlot or other fruity red wine  
  • 2 Tbsp fresh rosemary leaves  
  • 2 cups finely chopped fresh figs  
  • 3 Tbsp Ball® Classic Pectin
  • 2 Tbsp bottled lemon juice
  • 2 1/2 cups sugar      

Directions

  1. Bring wine and rosemary to a simmer in a small stainless steel or enameled saucepan. Turn off heat, cover and steep 30 minutes.      
  2. 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.      
  3. 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.      
  4. 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.      
  5. Process jars 10 minutes, adjusting for altitude. Turn off heat; remove lid, and let jars stand 5 minutes. Remove jars and cool.