Delicious canning recipes for every season! From jam to jelly, salsa, fruit butter, and pickles, there are so many ways to use the vegetables and fruits of your harvest. Plus a fresh fig jam recipe!
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.