Orange Rosemary Fig Jam

Rita~'s Note:

This exquisite sweet fig jam has layers of flavor from the orange zest and Grand Marnier, then hints of Rosemary and a slight kick from cayenne chili's. This is a nice way to bring your roast pork, chicken over the top. Thin and use as a glaze or use as an accompaniment.

• Total Time: 1 hrs
• Prep Time: 30 mins
• Cook Time: 30 mins

Ingredients:

Serves: 60-70

Yield: 6.0 1/2 pints

• ¼ cup sugar , turbinado is lovely but white will do
• 1 ¾ ounces no-sugar-needed pectin
• 3 lbs figs , stemmed and cut into 1/2-inch pieces
• 2 cups brown sugar
• 1⁄3; cup lemon juice , bottled
• 1 orange , zest and fruit chopped (skin and pith removed and discarded)
• ½ cup Grand Marnier
• 1 fresh rosemary sprig , about four inches
• 1 -2 fresh cayenne pepper , your favorite chili minced

Directions:

1. Mix the 1/4 cup sugar and pectin together.
2. In a large, deep, nonreactive saucepan, toss all ingredients and bring to a boil, stirring until the sugar is completely dissolved. Cooking over high heat, stirring, until the fruit is soft and the liquid runs off the side of a spoon in thick, heavy drops, about 20 minutes. Remove rosemary and discard.
3. Spoon the jam into three 1/2-pint jars, leaving 1/4 inch of space at the top. Close the jars and let cool to room temperature. Store the jam in the refrigerator for up to 3 months.
4. Or.
5. Place in sterilized Ball jars, leaving 1/4-inch head space.
6. Wipe rims and adjust caps.
7. Process half-pints and pints 10 minutes.
8. in hot-water bath covering with 2 inches of water.
9. Turn flame off and remove lid let sit 5 minutes.
10. Remove jars and cool for 12-24 hours.
11. You can remove rings and wipe jars.
12. Store in a cool dark place.
13. Optional for those that like it smoother without chunks you can blend the figs using an immersion blender while cooking.
14. Altitude times.
15. 1,000-3000 for 5 minutes.
16. 3000-6000 for 10 minutes.
17. 6000-8000 for 15 minutes.
18. 8000-10,000 for 20 minutes.

Reviews

[Chef #545970]

I really liked this jam. Nice texture and consistency. Not overwhelmingly sweet like some jams can be. I liked the layers of flavors but my jam didn't have any spicyness from the peppers. I will admit that I was a little confused about exactly what to do with them. Were the fresh cayenne peppers supposed to be chopped and added or left whole and added? Whatever the case, I had only dried red cayenne peppers so I used that. Only 1 and left it whole and then removed it before putting the jam in jars. My neighbors really enjoyed this jam although my parents preferred your vanilla fig preserves. Also I used Gran Gala instead of the Grand Marnier as that is what I had on hand. Overall, this recipe is " jammin' "! lol.