This quick and easy fig jam with rosemary is something I make whenever I have just a few figs from the supermarket. There are only 3 ingredients and no pectin involved is you want just fig jam. One extra crutial herby ingredient if you want that extra rosemary flavour.
Quick and Easy Fig Jam With Rosemary
I love figs. In Greece it was fabulous just to be able to pick them off the trees when you went for a walk outside the village. Alas, here in Scotland I have to wait for the supermarket to have them on offer. Then I buy themn up and make this super easy fig jam.
Ingredients for fig jam
- Lemon juice and zest
How to make fig jam with rosemary
This is such an easy wee recipe. All you have to do is quarter the figs and cover them with the sugar add them to a pan with just enough water to cover them and simmer till they have softened (about 10 minutes).
Now add the sugar and lemon juice and zest and a couple of small sprigs of rosemary.
Let sugar dissolve then raise heat and boil. Now lower the temperature and just let that figgy mixture bubble away for about 30 minutes till it comes together rather like chutney. Mash it down with a potato masher now and then.
Remove the rosemary and carefully ladle into sterilised jars.
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How long will this jam last
This fig and rosemary jam will keep for up to a year in a cool cupboard. Once opened store in the fridge and use within a month.
What does fig jam taste like?
Fig jam is sweet yet savoury all at the same time. Some folks are put off by the tiny seeds, don’t be, they don’t effect the taste of this fig jam at all.
How to serve fig jam
Use this fig and rosemary jam on your toast or croissants in the morning or on scones. It is also good as the filling in a Victoria sponge cake. The best thing about this jam is that it goes really well with a cheeseboard.
You can even add some fig and rosemary jam to a toasted cheese sandwich, yum!
Looking for more fabulous fresh fig recipes to try? Then check these out before you go;
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Quick and easy fig jam with rosemary
- 500 g fresh figs
- 200 g granulated sugar
- 1/2 lemon juice and zest
- 2 sprigs rosemary (optional)
- Snip off the stalks of the figs and cut into quarters
- place figs in a pan along with enough water just to cover and simmer for about 10 minutes till softened
- Add the sugar, lemon juice and zest plus the rosemary and allow sugar to dissolve before raising heat to a boil
- lower heat to simmer and mash down figs with potato masher and stir to make sure it doesn't stick
- When it reaches setting point remove the rosemary and ladle into sterilised jars