Fig Rosemary and Red Wine Jam


Preserving Method: Water Bath Canning

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.

Fig Rosemary and Red Wine Jam - Ball® Recipes is rated 5.0 out of 5 by 3.
Rated 5 out of 5 by from a hint to a lovely jar of jam My Grandma did her fig jam a little different. She added her sugar up front and brought it to a good boil. Then turn it off, cooled the pot and put it into the refrigerator for a day or two. While cooking the second time...she skimmed and skimmed and skimmed to remove as many seeds as possible. She said 'It made a finer jar of jam'. Many like the seeds and that is good also. I Had always done it that way and then one day I lacked time and didn't. It just wasn't as fine a jar of jam to me. I added candied ginger a couple of years ago...and ohhh my ...soooo good!! I am going to try this rosemary/wine recipe this year.
Date published: 2017-01-28
Rated 5 out of 5 by from This Jam was easy and tasty! The jam tastes delicious and has just enough rosemary that it tastes like it took a great deal of work!! I love it!
Date published: 2016-08-17
Rated 5 out of 5 by from Fig, Rosemary and wine recipe. This jam is perfect on everything from biscuits to lamb chops. Note: I used White Wine instead Red for a lighter taste.
Date published: 2016-07-30
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