A fresh fig jam canning recipe, that’s infused with red wine and rosemary. The added touch of fruity red wine deepens the wonderful flavor of the fresh figs. Recipe includes step-by-step canning instructions, and comes together under an hour.
Like many other fruits, I wish fig season lasted longer. When I’m lucky enough to find them each fall here in the Midwest, I buy a few crates like I’ll never see them again. The problem is they’re highly perishable. So once I’ve had my fill eating them atop this honey almond cake, or these savory prosciutto wrapped figs (with blue cheese!), I make this fig jam canning recipe to preserve them into the winter.
Infused with rosemary and red wine, this homemade jam is an absolute treat. It’s sweet, fruity, and elevated – without being difficult to make.
And just like having a house wine, this is now our house jam.
Wine in jam? Yes! And don’t worry – it doesn’t taste boozy. The concentration of red fruit actually deepens the overall fruit flavor, while adding brightness from the acid.
I like to use a red blend, which is softer and less tannic than something like a Cabernet. Merlot works well too!
Whether it’s layered on sourdough toast (the truest of duos!), swirled into oatmeal, or part of an evening cheese board, this fresh fig jam is the perfect accompaniment.
How to Can Fig Jam
It may seem intimidating, but canning is not difficult in terms of expertise or time. Once you try it once, I guarantee you’ll want to preserve all the fruits and vegetables!
What’s most important is having your canning tools ready before you start.
- Start by sterilizing your Ball® jars and lids with warm soapy water.
- Have your jar lifter, towel, funnel, and spatula within your reach.
- Put them in your water bath canner, and heat them to a simmer. You’ll want the warm jam going into warm jars.
- Have your recipe ingredients chopped and measured, in an easily accessible spot.
- Then you’ll make the fig jam as instructed in the recipe, and fill each jar with hot jam, keeping 1/4 inch headspace.
- Screw the lids on until finger tight, and put back in the water bath canner. Once you’ve filled all jars, bring the water in the canner to a boil.
- Process for 10 minutes, then turn heat off and leave jars in canner for 5 minutes before removing and letting fully cool on the counter.
How Do You Thicken Fig Jam?
Jam can be thickened a number of ways, using some form of pectin. Pectin is a type of starch, called a heteropolysaccharide, that occurs naturally in the cell walls of fruits and vegetables and gives them structure. When combined with sugar and acid, it makes jams and jellies develop a semisolid texture when they cool.
For this recipe, I used Ball® Classic Pectin, which produces great results. It’s perfect for on-demand needs and any size recipe to preserve your fruits and vegetables.
Delicious Uses for Fig Jam
Fig jam is incredibly versatile, with the ability to be used in both sweet and savory ways! I like to have a few jars in the pantry to use for quick appetizers, like these Blue Cheese and Fig Jam crostini.
Simply toast thinly sliced pieces of baguette, spread fig jam on the bottom, top with a mild blue cheese and a sprinkle of fresh rosemary. Such a quick and easy appetizer!
Other uses for fig jam:
- Warm Fig Jam & Prosciutto Goat Cheese Dip
- As a glaze for these Smoked Chicken Thighs
- Make Homemade Fig Newtons!
- 1 1/2 cups merlot or other fruity red wine
- 2 fresh rosemary sprigs
- 1 pound (500 grams) finely chopped fresh figs
- 3 Tbsp Ball® Classic Pectin
- 2 Tbsp bottled lemon juice
- 2 1/2 cups organic cane 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 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.