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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.
Author: Amanda Paa
Yield: 5 half pints
Prep Time :20 minutes
Cook Time :10 minutes
Total Time :30 minutes

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.