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Horizontal close up of jar of fig jam. Another jar of fig jam, fresh figs, and fig jam and goat cheese topped toast sit on wooden board in back. Gold spoon can be seen on right side.
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Black Fig Jam with Rosemary

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!
Author Jessica

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

If you plan on using this recipe for canning purposes, use lemon zest and lemon juice instead of orange zest and juice.  The lemon juice is more acidic than orange juice and will keep your canned goods safe from harmful bacteria.