Fig Jam With Rosemary
Ripe figs lend their subtle sweetness to this chunky jam. Lemons add a necessary sparkle, and fresh rosemary balances the tanginess. You can substitute other woodsy herbs, such as thyme, marjoram or oregano, or add spices, such as black pepper, but additional seasonings should complement rather than overpower the figs. This jam involves little preparation but yields tasty results: Use it as a spread for warm toast, to serve alongside salty cheese or as a topping for meat dishes.
- Serves: 3 persons
- 2pounds fresh ripe figs, stemmed and chopped (about 6 cups)
- 4large sprigs fresh rosemary (wrapped and tied in cheesecloth)
- 2cups granulated sugar
- 2tablespoons lemon zest (from about 4 lemons)
- ¼cup lemon juice (from 1 to 2 lemons), plus more to taste
- ½teaspoon kosher salt (Diamond Crystal), plus more to taste
Step 1Place the figs in a 4-quart heavy-bottomed pot. Pour in 1 1/2 cups water and bring to a simmer over medium heat. Cook uncovered, stirring occasionally, until the figs soften and the liquid begins to thicken, about 10 minutes.
Step 2Add the rosemary and sugar, and stir until the sugar dissolves. Bring the mixture to a simmer over medium-high heat. Cook, stirring frequently, until the syrup thickens, the figs are mostly broken down and the jam goes from a rapid boil to slow bubbles, about 25 minutes. Remove and discard the rosemary.
Step 3Stir in the lemon zest and juice and kosher salt. Reduce the heat to medium-low and cook for another minute for a runnier jam or up to 8 minutes if you prefer a thicker jam. Taste and adjust with more lemon juice and salt as needed. (Adding lemon juice will thin the jam, but it does thicken as it cools.) The jam should be sweet and tart with a hint of fresh rosemary.
Step 4Transfer to sterilized jars and can, or cool to room temperature, then store in the refrigerator for up to 4 weeks.