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.
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 them up and make this super easy fig jam.
Ingredients for fig jam
- Lemon juice and zest
The complete list of ingredients and full instructions for making this recipe can be found on the printable recipe card at the bottom of this post.
How to make fig jam
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.
New to preserving? Then don’t panic, I can take you from zero to hero in no time at all.
Just check out these handy articles to get you heading in the right direction fast;
How to make great jam and marmalade
How to make chutney and relish
How to sterilise jars and bottles
Sticky situations – troubleshooting your preserves
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.
Please Note – We do not usually do water bath or other canning methods here in the UK. Our preserves keep perfectly well without this.
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 this 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;
Fig and feta tarts with honey and thyme
Roasted figs with honey and orange
Fresh fig and feta salad with pine nuts
Baked figs with feta mint and walnuts
Finally, if you do try this recipe don’t forget to leave a comment/star rating below as I just love to hear from readers. Want more Larder Love? Then follow me on Instagram, Facebook, Pinterest and Twitter and sign up for my newsletter too of course.
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
Rachel Washington says
Hi! Quick question, about how much water do you add to your pan? And do I drain the water or does it get incorporated into the jam? Thank you, Rachel
Karon Grieve says
I’m a bit confused with the questions as it’s all in both the recipe post and card at the bottom that you just cover the figs with water and you are cooking to the consistency of a chutney so the water is all part of the recipe.
Hope you try it
Hi please can you answer a couple of questions? My friend has 2 large fig bushes/trees here in Kent, UK. She has given me some very ripe figs and I’d like to try your recipe. I’ve not used figs before and skins are quite dark and soft, so I’m not sure if they are over-ripe, will they be ok for jam? should I peel them before cooking? My friend also has lots of figs that are still green and hard, at what point are they ok for jam? Thanks in advance for your help!
Karon Grieve says
You always want good ripe fruit for any jam making. Purple-skinned figs have thin skin that is great to eat. In the recipe I just say to snip off the hard ends of the figs, no peeling involved. Figs should have a give to them when pressed and not be firm. Hope this helps.