Fig, Rosemary, and Wine Jam
This post is sponsored by the makers of Ball® home canning products.*
Fig, Rosemary and Red Wine Jam a recipe from the makers of Ball® home canning products (original recipe here).
Figs. Rosemary. Wine. Are there three things more luscious and decadent? No, but cheese is up there, too. Just imagine this Jam with baked Brie! The perfect appetizer to celebrate the coming of autumn with friends and family.
These lovely little ripe figs came from my precious friend Kitty’s front yard. The picture above was taken there in the lovely glow of the evening sun. She was gracious enough to share them with me. She only had one request… a jar of jam in return. I was happy to oblige. Canned goodies are best enjoyed when shared. I also shared a jar with our next door neighbor Jim Jim and Karen. They saved the day when they opened the wine bottle after I’d tried for 15 minutes with a screw and pliers (do not try at home). Clearly I’d lost our opener. They deserved a jar as well! Don’t you think?
1 1/2 cups merlot or other fruity red wine
2 Tbsp fresh rosemary leaves
2 cups finely chopped fresh figs
3 Tbsp Ball® Classic Pectin
2 Tbsp bottled lemon juice
2 1/2 cups sugar
Bring wine and rosemary to a simmer in a small stainless steel or enameled saucepan. Turn off heat, cover and steep 30 minutes.
Pour wine through a fine wire-mesh strainer into a 4-qt. stainless steel or enameled saucepan. Discard rosemary. Stir in figs, pectin, and lemon juice. Bring mixture to a full rolling boil that cannot be stirred down, over high heat, stirring constantly.
Add sugar, stirring to dissolve. Return mixture to a full rolling boil. Boil hard 1 minute, stirring constantly. Remove from heat. Skim foam, if necessary.
Ladle hot jam into a hot jar, leaving 1⁄4-inch headspace. Remove air bubbles. Wipe jar rim. Center lid on jar. Apply band and adjust to fingertip-tight. Place jar in boiling water canner. Repeat until all jars are filled.
Process jars 10 minutes, adjusting for altitude. Turn off heat; remove lid, and let jars stand 5 minutes. Remove jars and cool 12-24 hours. Check lids for seal, they should not flex when center is pressed.
*Disclosure: This is a sponsored post that is part of an ongoing partnership with the Fresh Preserving Division of Newell Brands. They have provided jars, equipment and monetary compensation. All thoughts and opinions expressed remain my own.
