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 Fig-Balsamic Dressing - Use a Glaze for the Grill.
Servings: 24 1 tablespoon portions
Cost: $7.50
Equipment
- 1 2 quart pot non-reactive
Ingredients
- 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
Instructions
- 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.
Notes
Makes: 1 1/2 cups.
*Caramel coloring is an artificial coloring - used to darken the vinegar to make it have a look more consistent with what we think of as balsamic vinegar. Known to contain a potentially carcinogenic chemical.
This recipe may not be reproduced without the consent of its author, Karen Sheer.
Nutrition
Calories: 39kcal | Carbohydrates: 10g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 1mg | Potassium: 45mg | Fiber: 1g | Sugar: 9g | Vitamin A: 27IU | Vitamin C: 1mg | Calcium: 7mg | Iron: 1mg