This fig jam is made with an alluring combination of black figs, sugar, orange, red wine, fresh rosemary, and just a hint of vanilla to create a slightly sweet, slightly savory spread that can be used in an endless amount of delicious ways!
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I thought this post was completely appropriate for today as I am, once again, spending a night in Lancaster, Pennsylvania. If you've never been, it's a place where homemade jams and canned goods are found in abundance among Amish homes and many of their shops. And as much as I love buying their homemade canned goods, I really do enjoy making them myself.
A few weeks ago, I posted a recipe for a Trader Joe's Inspired Black Fig and Balsamic Salad. I had figs left over and decided to turn them into jam. I looked through Pinterest and found an easy recipe for fig jam using ingredients I already had in my kitchen. I worked off of that recipe and tossed in a few ingredients of my own to create a really delicious jam.
As this jam cooked down, it filled the house with the most wonderful scent combination of black figs, rosemary, and wine. It almost reminded me of Christmastime. Especially when the vanilla extract was stirred in at the end. My husband and I hardly allowed this jam to cool before using it on the most fabulous peanut butter and jelly sandwiches we've ever had!
Black fig Jam with Rosemary
This fig jam isn't too sweet. In fact, it's a nice balance of sweet and savory flavors and works well in place of other fruit jams. It takes a few simple ingredients and one pot on the stovetop to make it! If you don't want to use red wine, use balsamic vinegar in its place.
To start this jam, add quartered black figs, sugar, fresh orange juice and zest, dry red wine (or balsamic vinegar), fresh rosemary, and pinch of salt to a medium pot.
Heat over low heat and bring to a simmer. Stir occasionally until the fruit breaks down. At this point, I like to break out my potato masher and mash the figs down. The jam will start to thicken.
Once the jam is thick and smooth, remove the pot from the stovetop. You want to let it cool at this point. When it's cool enough to taste, stir in the vanilla extract and allow jam to cool completely.
Now, you can store the jam in a clean glass jar with a tight lid. Keep it in the fridge and use it as you would any fruit jam!
Black Fig Jam with Rosemary
Ingredients
- 1 lb. black figs washed, trimmed, and cut into quarters
- 3/4 cups sugar
- 1/4 cup fresh orange juice
- Zest from one small orange
- 2 tbsps. dry red wine or balsamic vinegar
- 2 tsps. fresh rosemary chopped
- Pinch of salt
- 1/2 tsp. vanilla extract
Instructions
- In a medium saucepan, combine all ingredients except for vanilla extract. Over low heat, simmer and stir occasionally until the fruit begins to break down and jam starts to thicken. With a potato masher, mash figs until they're completely broken down.
- Remove jam from stovetop and allow to cool for a bit. Once cool enough to taste, stir in vanilla extract.
- When completely cool, store jam in a clean glass jar and screw the lid on tightly. Store jam in the fridge up to two weeks after opening, or three months if kept sealed.
Notes
Need some suggestions on how to use this jam? Like I said earlier in the post, it made an awesome PB&J! It's also nice on toast for breakfast or stirred into yogurt or oatmeal. Serve it on top of baked brie or on a charcuterie board. Or get really creative and use it to top a pear and gorgonzola pizza or spread onto a pork roast!
Did you make this Black Fig Jam recipe? Share it on social media using the hashtag #holokahome. Don’t forget to tag me @holokahome!
