Fig Rosemary Red Wine Jam

Fig rosemary and red wine jam is the type of small-batch preserve that elevates a cheese plate or the simplest piece of toast. With the richness of fresh figs, herbal notes from rosemary, and the bold character of red wine, this jam transforms ordinary ingredients into something deeply memorable. It is a recipe I love making at the end of summer when figs are at their sweetest, filling the house with a heady fragrance and making even store-bought bread taste special.

The first time I made this jam, I gave jars away at Thanksgiving and it quickly became a request at every family gathering. There is nothing like having your own homemade jam for gifting or sharing at a big meal.

Ingredients

• Fruity red wine such as burgundy, merlot or pinot noir: Brings depth and elegant fruitiness to the finished jam. Choose a wine you would happily drink.
• Fresh rosemary leaves: Adds herbal perfume and complexity. Look for sprigs that are bright green and fragrant.
• Fresh black mission figs: Provide rich sweetness and a velvety texture. Ripe figs should give slightly when pressed and have a deep color.
• Powdered pectin: Makes for a reliably set jam. Use a good quality brand to avoid gritty texture.
• Bottled lemon juice: Balances sweetness and adds a touch of tartness. Make sure to use bottled for reliable acidity so the jam preserves safely.
• Granulated sugar: Essential for sweetness and shelf stability. Use white sugar for clarity and balance.

Step-by-Step Instructions

Steep the Wine:

Pour the red wine into a small heavy saucepan and add the rosemary leaves. Gently heat just until the liquid starts to simmer, then turn off the burner. Cover the pan and let the rosemary infuse the hot wine for at least thirty minutes.

Prep the Jars:

While the wine steeps, wash jars, lids, and your canning tools in hot soapy water. Rinse each piece carefully and leave everything to air dry on a clean dish towel. Cover with an additional towel to keep dust away. Meanwhile, fill a large pot two-thirds full with fresh water and bring to a boil. Once boiling, lower the heat and gently lower the empty jars into the water to preheat so they will not crack from the hot jam.

Strain and Combine:

Pour the rosemary-infused wine through a fine mesh sieve into a larger saucepan to remove the leaves. Discard the rosemary. Add the chopped figs, powdered pectin, and bottled lemon juice. Stir everything together.

Cook the Jam:

Place the saucepan over high heat and stir constantly as the mixture comes to a full rolling boil you cannot stir down. Add the sugar in a steady stream and keep stirring so nothing sticks to the bottom. Bring back to a wild boil and let it cook hard for one full minute, stirring all the while.

Jar the Jam:

Turn off the burner and skim off any foam from the surface. Remove the preheated jars from the hot water, carefully draining them so no water remains inside. Ladle the very hot jam into jars, leaving about a quarter inch of space at the top. Use a tool to release air bubbles, then wipe the rims so the jars seal well. Place lids and screw on bands until fingertip tight.

Water Bath Processing:

Gently place the filled jars back into the boiling water in your pot, making sure they are covered by at least one inch of water. Put the lid on the pot and process for ten minutes, adjusting time for altitude if needed.

Cool and Store:

Turn off the heat, remove the lid, and let the jars sit in the water for five minutes more. Carefully lift them out, let them cool on a kitchen towel for twelve to twenty-four hours. When fully cool, test each lid for a tight seal, the center should not flex up and down when pressed.

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The figs are my favorite part of this jam. I find that when they are ripest, you get an almost honeyed syrup and a plush texture that plays off the tartness of lemon and the deep flavor of wine. Tender moments with my family often revolve around enjoying this jam together, sometimes simply spooned over breakfasts or alongside creamy cheeses at the holidays.

Storage Tips

Homemade fig rosemary and red wine jam lasts up to one year in a cool dark pantry when processed and sealed correctly. Always refrigerate after opening and use within three weeks for best quality. If you have any jars that do not seal properly, use them within a week and keep refrigerated.

Ingredient Substitutions

If you cannot find black mission figs, use any fresh ripe fig you enjoy. Brown turkey figs are a good choice. You can experiment with different red wines, just avoid anything too tannic or oaky. If you want to highlight the rosemary more, finely chop extra rosemary and stir into the jam right before filling jars.

Serving Suggestions

This jam brings cheese boards to life. Try it with creamy goat cheese, robust blue, or a nutty aged cheddar. It makes a delectable glaze for roast chicken or pork tenderloin. Spread generous amounts on toasted sourdough for an everyday treat, or serve with Greek yogurt and nuts for breakfast.

Cultural and Historical Context

Figs hold a long history in Mediterranean cooking and preserving them in jams goes back centuries. Red wine and herbs like rosemary are classic flavorings in both European and Middle Eastern kitchens. This preserve bridges the old and the new, celebrating abundant fruit harvests while offering something elegant and modern for the table.

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This jam is a celebration of summer's best flavors, preserved beautifully in every jar.

Frequently Asked Questions

→ What type of red wine works best?

Choose a fruity, medium-bodied red such as Burgundy, Pinot Noir, or Merlot for the best flavor balance.

→ Can I use dried rosemary?

Fresh rosemary is preferred for bright herbal notes, but use half the amount of dried if needed.

→ Are black mission figs required?

Black mission figs provide rich sweetness, but fresh brown turkey or other ripe figs can also work well.

→ How to serve this jam?

Pair it with cheese, cured meats, bread, or as a gourmet topping on desserts and roasted meats.

→ How long does it keep?

When processed and sealed correctly, jars can be stored in a cool, dark place for up to one year.

→ Can I skip canning?

Yes, store cooled jam in the fridge for up to three weeks if not water-bath processed.