Orange Rosemary Fig Jam

Total Time
30 mins
30 mins

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.

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  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.
Most Helpful

5 5

Wonderful flavors! Served with cheese and crackers, so good!

5 5

This is a really complex jam! Orange on the front, and a gentle aftertaste of pepper on the end. I didn't have pectin, so I made do without, just cooked for a little longer to reduce and gel. It's really wonderful. Maybe a little sweeter than I wanted, but I think that's just because the figs on my tree were incredibly ripe at the time. Might try with less sugar next time. My only complaint is that I can't taste the rosemary enough. I might add more next time.

4 5

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.