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Easy Homemade Fig Jam with Rosemary (Small Batch)

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This easy homemade fig jam with rosemary is a quick, small-batch recipe that combines the sweetness of fresh figs with an earthy kick of rosemary. Perfect for gifting, spreading on toast, or glazing meats, it comes together in under 45 minutes with just four main ingredients.

Ingredients

Scale
  • 1 pound (450 grams) fresh figs (Black Mission or Brown Turkey), stems trimmed and quartered
  • ¾ cup (150 grams) granulated sugar
  • 1 tablespoon (3 grams) fresh rosemary, finely chopped
  • 1 tablespoon (15 ml) fresh lemon juice
  • Pinch of salt

Instructions

  1. Prepare the Figs (5 minutes): Rinse figs gently under cool water, pat dry, trim off hard stems, and quarter. You should have about 3 cups of chopped figs.
  2. Combine Figs and Sugar (2 minutes): Place chopped figs in a medium heavy-bottomed saucepan. Add sugar and salt. Stir to combine. Let sit for 10 minutes to draw out juices.
  3. Start Cooking (10-15 minutes): Place saucepan over medium heat. Stir occasionally as mixture comes to a gentle simmer. Figs will break down and color will deepen.
  4. Add Rosemary and Lemon Juice (1 minute): Once figs are soft and mixture is bubbling, stir in chopped rosemary and lemon juice.
  5. Simmer to Thicken (15-20 minutes): Reduce heat to medium-low. Let jam simmer gently, stirring occasionally, until it thickens and looks glossy.
  6. Test for Doneness (1 minute): Place a small plate in the freezer before cooking. Drop a spoonful of jam onto cold plate. Let sit 30 seconds. If it wrinkles and holds its shape when pushed, it’s done. If runny, cook 2-3 more minutes and test again.
  7. Cool Slightly and Jar (5 minutes): Remove pot from heat. Let cool 5 minutes. Using a funnel or ladle, pour hot jam into sterilized jars, leaving ¼ inch headspace. Wipe rims clean and screw on lids.
  8. Cool Completely (1-2 hours): Let jars cool completely on counter. You’ll hear popping sounds as they seal. Store in refrigerator.

Notes

Add rosemary later to avoid bitterness. Use a heavy pot to prevent scorching. Skim foam for clearer jam. Cooking time varies with fig ripeness; use the cold plate test. Jam tastes even better after a day or two.

Nutrition

Keywords: fig jam, rosemary jam, small batch jam, easy jam recipe, homemade jam, fig preserve, no pectin jam

Find it online: https://dahliadishes.com/easy-homemade-fig-jam-with-rosemary-small-batch/