Flavorful Fresh Fig Jam Recipe with Balsamic and Rosemary
A simple yet layered fresh fig jam with a sweet and savory twist from balsamic vinegar and rosemary, perfect for breakfast toast or cheese boards.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Total Time: 55 minutes
- Yield: About 3 cups (approximately 12 servings of 1 tablespoon each) 1x
- Category: Condiment
- Cuisine: American
Ingredients
Scale
- 2 pounds fresh figs, ripe but firm
- 1/4 cup balsamic vinegar, preferably aged
- 1 tablespoon fresh rosemary, finely chopped
- 1 cup granulated sugar
- 2 tablespoons lemon juice, freshly squeezed
- 1/4 cup water
- Pinch of salt (optional)
Instructions
- Rinse fresh figs gently under cold water. Remove stems and chop figs into quarters or smaller pieces if large.
- In a saucepan, add chopped figs, sugar, balsamic vinegar, lemon juice, water, and rosemary. Stir thoroughly to combine.
- Place the pot over medium heat and bring to a gentle boil while stirring occasionally. Reduce heat to low and let simmer gently, stirring every few minutes to prevent sticking, for 30-40 minutes.
- Check the jam consistency by placing a small spoonful on a chilled plate; if it wrinkles when pushed, it is set. Add 5-10 minutes more simmering if needed.
- Remove any larger rosemary pieces if desired for a smoother jam.
- Let the jam cool slightly, then spoon into sterilized jars leaving some headspace. Seal tightly. The jam will thicken more as it cools.
Notes
Use ripe but firm figs to avoid a runny jam. Keep heat low and simmer slowly to prevent burning and maintain fresh fig flavor. Stir gently but regularly. Test jam set early to avoid overcooking. Let jam cool before sealing jars to prevent condensation.
Nutrition
- Serving Size: 1 tablespoon (20 g)
- Calories: 40
- Sugar: 9
- Carbohydrates: 10
- Fiber: 0.5
- Protein: 0.2
Keywords: fig jam, fresh fig jam, balsamic vinegar, rosemary, homemade jam, fruit jam, easy jam recipe, vegan jam, gluten-free jam