Orange Rosemary Fig Jam

Recipe by Rita1652
SERVES: 60-70




  • Mix the 1/4 cup sugar and pectin together.
  • 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.
  • 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.
  • Or.
  • Place in sterilized Ball jars, leaving 1/4-inch head space.
  • Wipe rims and adjust caps.
  • Process half-pints and pints 10 minutes.
  • in hot-water bath covering with 2 inches of water.
  • Turn flame off and remove lid let sit 5 minutes.
  • Remove jars and cool for 12-24 hours.
  • You can remove rings and wipe jars.
  • Store in a cool dark place.
  • Optional for those that like it smoother without chunks you can blend the figs using an immersion blender while cooking.
  • Altitude times.
  • 1,000-3000 for 5 minutes.
  • 3000-6000 for 10 minutes.
  • 6000-8000 for 15 minutes.
  • 8000-10,000 for 20 minutes.