Karen’s Fresh Fig Jam with Rosemary
A Delicious Jam from Ripe Seasonal Figs – with a hint of Balsamic Vinegar and Fresh Rosemary.
So many uses! Spoon on toast – Create My Fresh Fig & Herb Balsamic Dressing – Use a Glaze for the Grill.
I am a FIG Lover!
Known for their aromatic and sweet flavor, I first fell in love with figs picking them off my Grandparent’s tree in Long Island NY. (The same garden where I fell in love with rhubarb!)
When ripe, they have a honeyed taste… almost syrupy, with tiny crunchy seeds – pinch off the stem and bite into them for a flavor like no other fruit. Next recipe that I will test with fresh figs will be on summer pizza… can’t wait!
Serve the jam in a savory way ~ Toast sourdough bread slices with extra virgin olive oil and toast gently. Rub the surface of the bread with a garlic clove for flavor. Top with a serving of goat cheese and a dollop of the Fig-Rosemary Jam. Warm in an oven until the cheese just starts to melt and serve!
Serve with a side salad with my Fig-Balsamic Dressing… of course!
First ~ You gotta make the Fig-Rosemary Jam!
No complicated cooking appliances needed – just cook in a pot, cool and refrigerate.
Now, you’ll see that it’s done – a perfect stovetop Jam!
See how on the bottom of the pan it is no longer runny… holds its shape but still juicy.
Rosemary adds a woody and piney scent to the jam which adds an interesting flavor note.
How to use Fresh Figs:
- Make jam (you knew that!) Use it to make the best Fig-Balsamic Dressing too
- Slice them and add to Spring & Summer Salads
- Make a tart with them – try with a custard base
- Stew the fresh figs! Think port wine & honey
- Make a chutney with them… with fresh ginger
- Make a fig ice cream!
- Top a Vegetarian Pizza with them – adds a nice sweet note and color
- Add to your morning yogurt parfait
- A nice topping for your overnight oats
- Top pancakes and waffles with thick sliced of figs
- Add to a crumb cake with streusel topping
- Stuff fig halves for an interesting appetizer – think blue cheese or goat cheese with fresh chives
Did you Know?
- A medium fig contains about 37 calories.
- Figs are rich in natural health benefiting phytonutrients, antioxidants, vitamins and fiber
- US varieties are Brown Turkey, Conadria, Kadota, and Black Mission.
- Fresh figs can be available all-around the season; however, they are at their best from May through November
- Store at room temperature – refrigerate if very ripe and you want to hold them an extra few days
- Seriously – figs have been grown for over 10,000 years! (Farmed figs may be the first kind of food that anybody farmed)
Love Jam? See my other jam recipes!
See Coordinating Recipe: Spring Salad with Grilled Chicken and Homemade Fig-Balsamic Dressing (made with the jam)
Enjoy these Fresh Fig Recipes!
Karen's Fresh Fig Jam with Rosemary
- 1 pound fresh figs
- 3/4 cup pure cane sugar
- 1 1/2 tablespoons balsamic vinegar* (no caramel coloring)
- 3 tablespoons filtered water
- 2 teaspoons fresh rosemary coarsely chopped or minced
- Use ripe flavorful figs for the best jam!Wash and dry the figs. Cut away the stems. Dice the figs into 1/4" pieces.
- Add the figs to a non-reactive 2 quart pot, add sugar and stir well. Let stand for one hour - will become beautifully syrupy.
- Bring the figs to a boil, then lower to a simmer, stirring. Add balsamic vinegar and water, stir then leave to cook at a simmer for 10 minutes. Now that the jam is thicker, stir from time to time for the next 10 minutes until thickened and jam-like.
- See photo - jam is perfectly set when a wooden spoon is dragged in the bottom of the pot and it is only runny a bit... has thickened nicely.
- Let cool 5 minutes, then add the chopped rosemary and stir in.When cool enough to taste you can add 1/2 teaspoon of pure vanilla if you like.
Storing the jam:
- Add jam to a clean sterile jar when warm, screw the lid on a bit and tighten when fully cooled. Store in the refrigerator.
This recipe may not be reproduced without the consent of its author, Karen Sheer.