Larder Love

The best preserving recipes plus easy cooking and baking too

  • ALL RECIPES
    • PRESERVES & LARDER
    • COOKING & BAKING
    • COLLECTIONS & CUISINES
  • TIPS & TRICKS
    • HOME HINTS
  • MY COOKBOOKS
  • ABOUT
    • CONTACT ME
    • PRIVACY
Home » Homemade Jam » Quick and Easy Fig Jam with Rosemary

Quick and Easy Fig Jam with Rosemary

Author: Karon Grieve Published : August 2020

Recipe
fig jam with rosemary
Super easy fig jam with rosemary

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.

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 them up and make this super easy fig jam.

figs some open

Ingredients for fig jam

  • Figs
  • Lemon juice and zest
  • sugar
  • Rosemary

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.

cooking the jam in pan

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.

jam on toasts with jar behind

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 cool curds

How to make great jelly

How to make chutney and relish

How to sterilise jars and bottles

Sticky situations – troubleshooting your preserves

Different types of preserves

My favourite preserving kit

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.

top down shot of jar, figs and toasts

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.

serving the fig jam on crackers

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!

close up of jam on spoon
larder links

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

Fig and lemon marmalade

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.

Photos And Tips AboveMost of my recipes have step by step photos and useful tips plus videos too, see above.
fig jam with rosemary

Quick and easy fig jam with rosemary

Karon Grieve
A sweet and savoury fig jam that is as good on toast and croissants as it is with a cheeseboard
4.25 from 4 votes
Print Recipe Comment Bookmark Saved! Pin Recipe
Prep Time 10 minutes mins
Cook Time 40 minutes mins
Total Time 50 minutes mins
Course preserves
Cuisine Mediterranean
Servings 2 250ml jars
Calories 580 kcal

Ingredients
 

  • 500 g fresh figs
  • 200 g granulated sugar
  • 1/2 lemon juice and zest
  • 2 sprigs rosemary (optional)
Metric – US Customary

Instructions
 

  • 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

Notes

Use this delicious fig jam as part of an antipasti platter or cheeseboard as well as serving on toast.

Nutrition

Calories: 580kcalCarbohydrates: 151gProtein: 2gFat: 1gSaturated Fat: 1gSodium: 4mgPotassium: 620mgFiber: 8gSugar: 141gVitamin A: 364IUVitamin C: 19mgCalcium: 97mgIron: 1mg
My Top Tips*Always read the full recipe first. *Assemble all your ingredients and everything you need before you start. *For baking check the size of tins I’m using as this makes a big difference to your cakes. * I use medium sized eggs unless otherwise stated. * I use extra virgin olive oil unless otherwise stated. * I use unsalted butter unless otherwise stated. * Check out My Preserving Kit!
Tried this recipe?Mention @LarderLove or tag #LarderLove

Filed Under: ALL RECIPES, Homemade Jam

« Quick And Easy Gammon, Peach and Orzo Traybake
Super Easy Whisky and Chocolate Marble Cake with Raspberries »

Comments

  1. Rachel Washington says

    September 18, 2021 at 3:44 pm

    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

    Reply
    • Karon Grieve says

      September 21, 2021 at 8:22 am

      Hi Rachel
      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
      K

      Reply
  2. Marion says

    August 13, 2022 at 10:40 am

    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!

    Reply
    • Karon Grieve says

      August 15, 2022 at 12:18 pm

      Hi Marion,
      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.
      K

      Reply
4.25 from 4 votes (4 ratings without comment)

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating




This site uses Akismet to reduce spam. Learn how your comment data is processed.

Karon Grieve

SEARCH MY SITE

Follow Larder Love

  • Facebook
  • Instagram
  • Pinterest
  • Twitter
  • YouTube

Trending Now

elderflower jelly
wild garlic salt
homemade dandelion liqueur
gentlemans relish on toast with jar behind
rich and creamy mushroom soup
quick and easy simple scones recipe by larderlove

Summer Recipes

raspberry jam
chocolate scones on plate
dandelion and walnut pesto
smoked salmon muffins
chicken fajita traybake
red pepper chutney in jar with sandwich
blackcurrant jelly with coffee
nasturtium caper in jar

See more Summer recipes...

BUY MY BOOKS

Karon Grieve books
my foodgawker gallery

Follow Larder Love

  • Facebook
  • Instagram
  • Pinterest
  • Twitter
  • YouTube

Privacy Policy & Disclaimers

 

[footer_backtotop]

Copyright Karon Grieve - Larder Love © 2018. All Rights Reserved.

  • 47

Rate This Recipe

Your vote:




A rating is required
A name is required
An email is required

Recipe Ratings without Comment

Something went wrong. Please try again.