Fig Rosemary Red Wine Jam (Print Version)
# Ingredients:
→ Jam Base
01 -
355 ml fruity red wine (such as Burgundy, Merlot, or Pinot Noir)
02 -
2 tablespoons fresh rosemary leaves
03 -
300 g fresh black mission figs, finely chopped
04 -
3 tablespoons powdered pectin
05 -
2 tablespoons bottled lemon juice
06 -
500 g granulated sugar
# Instructions:
01 -
In a small stainless steel or enameled saucepan, bring the red wine and rosemary leaves to a simmer. Remove from heat, cover, and allow to steep for 30 minutes.
02 -
During the infusion, wash jars, lids, canning tools, and ladle in hot soapy water. Rinse and drain on a clean dish towel, covering with another towel until needed.
03 -
Fill a large stockpot two-thirds with hot water. Bring to a boil, reduce heat to low, and carefully place canning jars in the hot water to sterilise while the jam is prepared.
04 -
Pour the steeped wine through a fine mesh strainer into a 4-litre stainless steel or enameled saucepan, discarding rosemary. Add chopped figs, powdered pectin, and lemon juice.
05 -
Over high heat, stir constantly as the mixture comes to a full rolling boil that cannot be stirred down.
06 -
Add granulated sugar, stirring to dissolve. Return to a full rolling boil and cook hard for 1 minute, stirring constantly. Remove from heat and skim foam as needed.
07 -
Remove hot jars from the stockpot, draining all water. Ladle hot jam into each jar, maintaining a 6 mm headspace. Remove air bubbles, wipe rim, center lid, and apply band fingertip-tight.
08 -
Place filled jars into the boiling water bath canner, ensuring they are fully submerged. Cover and process for 10 minutes, adjusting for altitude as necessary.
09 -
Turn off heat, remove lid, and let jars stand in the water for 5 minutes. Remove jars, cool for 12–24 hours, and check for airtight seals on lids.
# Notes:
01 -
Using a fine mesh strainer ensures a smooth wine base by removing all rosemary leaves.
02 -
Thorough sterilization of jars is crucial for safe long-term storage.