Rosemary Red Wine Fig Jam (canning recipe)

By Amanda Paa – Updated January 31, 2023
4.89 from 18 votes
Canning fig jam lets you savor it for the entire year! Using the water bath canning method, this homemade fig jam is ready in under an hour. It is incredibly flavorful, infused with fresh rosemary and red wine. These fig preserves are perfect for eating on toast, cheese boards, and grilled cheese sandwiches.
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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.

jar of fig jam with spoonful of jam on top of the jar
multiple crostinis with fig jam layer, then blue cheese on top and rosemary sprinkled

Like many other fruits, I wish fig season lasted longer.

When I’m lucky enough to find fresh figs 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 honey almond cake, or these savory prosciutto wrapped figs (with blue cheese!), I make jam to preserve them into winter using easy canning recipes.

A fig jam recipe for canning

Infused with rosemary and red wine, these homemade fig preserves are an absolute treat. It’s sweet, fruity, and elevated – without being difficult to make at home.

And just like having a house wine, this is now our house jam.

The red wine 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 you layer this fig jam 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.

bowl of mission figs with rosemary sprigs sitting on the right side of bowl
woman pouring red wine into copper saucepan
red wine being poured into copper kettle, rosemary also in the pan

How to Make 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.
fig jam simmering in saucepan
Before cooking and heating the jam.

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.

two jars of fig jam, unopened, with a fig and rosemary next to the jars
red wine fig jam on a spoon

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! It called also be used in:

multiple crostinis with fig jam layer, then blue cheese on top and rosemary sprinkled
multiple crostinis with fig jam layer, then blue cheese on top and rosemary sprinkled

More Canning Recipes:

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jar of fig jam in a ball jar, with craft paper label. figs and rosemary to the side of jar.

Ruby Red Fresh Fig Jam (for canning)

Fresh figs are infused with red wine and fresh rosemary as the jam simmers on the stove. Canning this fig jam lets you savor it for the entire year! Includes water bath canning instructions.
4.89 from 18 votes
Prep Time :20 minutes
Cook Time :10 minutes
Total Time :30 minutes
Yield: 5 half pints
Author: Amanda Paa

SCALE:

Ingredients

  • 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 (do not substitute a different pectin or you will have issues with it setting)
  • 2 Tbsp bottled lemon juice
  • 2 1/2 cups organic cane sugar

Instructions 

  • 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 in boiling water bath canner, adjusting for altitude. Turn off heat; remove lid, and let jars stand 5 minutes. Remove jars and cool. 

Notes

Recipe originally published by Ball® Canning.

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October 2, 2020

COMMENT & RATE

I look forward to your comments, reviews and questions! If you love this recipe, please rate it when you leave a comment. Star ratings help people discover my recipes. Your support means a lot; thank you for being a part of the Heartbeet Kitchen community.

Amanda

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45 comments

  1. Michelle

    It’s Michelle again :) Is it possible to use sun dried mission figs for this recipe? I was planning on making for Christmas gift baskets and just realized that this recipe was calling for fresh figs. Thank you so much!

    • Amanda Paa

      Hi Michelle! I haven’t tested this recipe with dried figs. I don’t think it would work the same. I’d look for frozen fresh figs or a recipe that specifically calls for dried figs.

  2. Michelle De Poy

    I am so excited to try this! Do I have to use bottled lemon juice? May I simply use the juice from a lemon?

  3. Peggy Powell

    Do you think you could freeze this jam?

    • Amanda Paa

      Yes, it can be frozen! Just make sure you cook the jam as instructed in the recipe card so that it is set. You can freeze the jam for up to 10 months.

  4. barb robarge

    can you use figs from the grocery store?

    • Amanda Paa

      Yes, fresh figs from the grocery store is what I use!

  5. Sayaka

    5 stars
    I LOVE the taste of this jam and this is my second year making it.

  6. Denise

    This sounds amazing and I don’t even like figs!! Do you chop the figs with the skins on or only use the inside? Looking forward to adding this beautiful jam to my pantry.

    • Amanda Paa

      Hi Denise! Figs are simply de-stemmed and halved, skin will cook down and dissolve. Enjoy!

      • Denise

        Fabulous!! Thanks for the quick reply :)

  7. Mary

    You say process jars.
    Water bath??
    Gauged ??

    • Amanda Paa

      Yes, water bath. I’ll clarify!

  8. Michelle

    Hi! This sounds amazing and I would love to try! Could you please advise, how long can I keep the preserved jam for ?

    • Amanda Paa

      Hello! Stored in a cool, dark place the jam will last for 12-16 months.

      • Michelle

        Awesome and thanks for such prompt reply!!!

  9. Allison

    5 stars
    Hi Amanda! Did you use 4oz or 8oz jelly jars for this recipe? Looks delicious!

    • Amanda Paa

      I used 8 ounce jars but 4 ounce work too!

      • Allison

        Thank you! I’m new to canning and wondering if I would still use same 10 min processing time for 4oz or reduce?

        • Amanda Paa

          Hi! Processing time does not change for smaller jars, so keep the same 10 minutes.

  10. Valerie

    Can I substitute grapes for figs in this recipe?

    • Amanda Paa

      Hi! This recipe has not been tested with grapes, so should not be used.

  11. Christy A

    5 stars
    100% the best fig jam recipe EVER. This is addicting! I used allulose instead of cane sugar and it turned out perfect! (Allulose is a natural sweetener that cooks/behaves just like sugar with about 80% of the sweetness and has a much lower glycemic index.) I am making two more batches tonight!!

    • Amanda Paa

      I’m so glad you like the recipe, Christy!

  12. Diane

    5 stars
    I made a double-batch, and it’s delicious!

    A few years back, my “spirit guides” instructed me to no longer eat meat or have alcohol. I wasn’t a big meat eater and might had an occasional glass of wine. Every once in a while I would miss the taste of wine.

    This recipe is great for non-alcoholic drinkers, because all the alcohol cooks off leaving the wine flavor. It is named appropriately as well, Rosemary Red Wine Fig Jam; emphasis on the Wine. I used an inexpensive Riunite Raspberry Wine; nothing fancy, and Chicago Hardy Figs from our tree here at our East TN homestead. I know my friends that like wine will definitely appreciate a jar of this fine jam, along with a newly sprouted little fig tree. ;)

    Thanks Amanda, great recipe.

    • Amanda Paa

      Thank you for the notes, Diane! I’m so glad you liked the recipe.

  13. Cindy

    Is there a risk to leaving the Rosemary in the jam if canned properly?

  14. Cindy Finger

    5 stars
    I loved this recipe. Much easier than my usual recipe and so delicious.

    I did use one package of liquid pectin. It worked out great.

    • Amanda Paa

      So great to hear, Cindy!

  15. Nicole

    5 stars
    I made this yesterday from 6 lbs of fresh figs and lots of rosemary from my garden, ended up with 30 jars of it! We tasted it tonight and WOW it is so good. Thanks so much for the delicious recipe! I have a feeling this will now be a yearly tradition.

    • Amanda Paa

      Jealous of all your figs! And so glad you liked the recipe.

      • Nicole

        I have a small fig tree that produces REALLY well. I still have 10+ lbs of figs in the freezer (and more on the way), so I’m trying to figure out what to do with them! Do you happen to have any savory fig canning recipes? I have enough jam at the moment (I also have a lot of blueberries and blackberries I used this season), but my “last resort” is to make more fig jam from this recipe :D

  16. Lynn

    5 stars
    Just made it tonight and it tastes amazing!! I’m hoping it sets up ok because I had to swap out SureJell for the Ball pectin. Doesn’t matter though….it would still be great as a cocktail syrup! LOL

  17. Paula M.

    5 stars
    This is the second year that I have used this recipe to make the most amazing jam. I’m lucky that I have access to both fresh figs and rosemary fresh from the garden. I’ve tried this with merlot, a red blend and a sweet red…all are delicious! It’s the first jam I make with the first figs of summer. Thank you for posting it.

    • Amanda Paa

      love hearing this, Paula!

  18. Amanda

    5 stars
    This jam is INCREDIBLE. We’ve made two batches, the flavor varied slightly with wine variety and the layers of flavor are just amazing.

    • Amanda Paa

      So glad to hear this, Amanda! And yes, love how the wine variety slightly changes the flavor depending on what you use!

  19. Rose Steele

    I have Mediterranean white figs (green w/fuchsia centers) and I make jam with no sugar or pectin because they are so sweet and they gel naturally. Do you think using those in your recipe would need the pectin? I can taste for the sugar and adjust. Thanks.

    • Amanda Paa

      Hi Rose! You could certainly make without the pectin as you’d like, I just can’t tell you what the shelf life and safety would be, as I didn’t test it that way.

  20. Matt A

    HI. How long will the jam last in the refrigerator without doing the canning process?

    • Amanda Paa

      hi! it should last 4ish weeks in the refrigerator without canning.

  21. Kristi Duchscherer

    Will this work with dried figs? I desperately want to make this but only have access to dried figs right now…

    • Amanda Paa

      hi Kristi! you’ll need fresh figs for this recipe, sorry.

      • Kristin Duchscherer

        Thanks so much!!