Fig Rosemary and Red Wine Jam

Fig Rosemary and Red Wine Jam combines fresh figs with rosemary-infused red wine to create a deeply rich and fruity jam.

Red Wine Jam with Figs and Rosemary

We originally made this delicious Fig Rosemary and Red Wine Jam to use up some leftover red wine we bought for this recipe. We loved it so much, every year when black mission figs are back in season, we make a batch.

This incredible jam is made with fresh black mission figs, and fruity red wine infused with fresh rosemary, plus sugar, pectin, and lemon juice.

The combination of the sweet figs, red wine, and rosemary cooked together into a luscious jam is perfection in every spoonful. We served it on some toasted bread with bleu cheese – a strong-flavored cheese that really complements the sweet rich jam. You’ve got to try it!

• The combination of fruity rich flavors in this jam are incredible.
• This special jam is equally delicious served on a charcuterie board along with crackers, cheeses, and meats, as well as spread on toasted crusty bread and butter.
• It makes a great gift – especially for someone who loves wine.

• Fruity Red Wine – Such as burgundy, merlot, or pinot noir (we used a combination of leftover pinot noir and burgundy)
• Fresh Rosemary Leaves
• Fresh Figs – Fresh black mission figs are ideal for this recipe, but other fresh fig varieties can also work.
• Pectin – Following the original recipe from Ball Canning, we used powdered pectin in this recipe.
• Lemon Juice – Also following the original recipe, we specifically bought bottled lemon juice for this recipe.
• Granulated Sugar

1. Simmer wine and rosemary in a small saucepan. Turn off heat. Cover and let steep for 30 minutes. 
2. While the wine steeps, sterilize your jars and lids, canning tools, and ladle.
3. Bring a large pot of water to a boil. Reduce heat to low and carefully lower the canning jars into the hot water. Let them stay there while you make the jam.
4. Strain steeped wine into a 4-quart stainless steel or enameled saucepan. Discard rosemary.
5. Stir in chopped figs, pectin, and lemon juice. Bring mixture to a full rolling boil that cannot be stirred down, over high heat, stirring constantly.
6. Add sugar, stirring to dissolve. Return mixture to a full rolling boil. Boil hard for 1 minute, stirring constantly. Remove from heat. Skim foam off the top, if necessary.
7. Remove jars from the pot/water bath canner, draining out all of the water. Turn heat back up so the water boils again.
8. Ladle hot jam into a hot jar, leaving 1⁄4-inch headspace. Remove air bubbles. Wipe jar rim clean then center the lid on the top of the jar. Apply band and adjust to fingertip-tight. Repeat until all jars are filled. 
9. Carefully place jars in the boiling water pot/canner and cover.
10. Process jars for 10 minutes, adjusting for altitude.
11. Turn off the heat under the pot and remove lid, and let jars stand in the water for 5 minutes.
12. Remove jars and cool for 12-24 hours, checking lids for a tight seal.

• Can I use dried figs in this recipe?  We’ve never tried swapping in dry figs so we can’t say for sure. Please be sure that any ingredient swaps you make to a canning recipe follow safe canning practices.
• Can I use liquid pectin instead of powdered pectin?  We’ve only made this recipe with powdered pectin, but you probably can use liquid pectin. Note that liquid pectin is added at the end of the cooking process, once the jam is off the heat, while powdered pectin is added to the fruit and must be simmered with the rest of the jam. General rule of thumb is 2 pouches of liquid pectin = 4 tablespoons (1.75 ounces) of powdered pectin.
• Can I freeze this jam?  Sorry, we’ve never tried freezing this jam ourselves.
• My jam is runny, and I followed the directions exactly…how can I salvage this recipe? The only option is to reheat the jam and boil it for longer to ensure that your pectin is activated. You can also try adding a little more pectin, but chances are, boiling the jam again will do the trick. Be sure to re-sterilize all of your jars and tools again before filling the jars and recanning.

This recipe is adapted from Ball Canning.

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