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Orange Rosemary Fig Jam Recipe

Elevate your culinary game with this vibrant Orange Rosemary Fig Jam! Bursting with the sweet richness of figs, the bright zest of oranges, and a subtle hint of rosemary, this jam offers an unexpected spicy twist from a dash of cayenne pepper. The Grand Marnier adds a sophisticated depth, making it the perfect accompaniment to roast pork, chicken, or even cheese and crackers. Use it as a glaze, a spread, or a unique topping – the possibilities are endless! This recipe is easy to follow and results in a deliciously homemade jam that will impress your family and friends.

Prep Time 20 mins
Cook Time 60 mins
Calories 49.5 kcal
Protein 0g
Rating 4.7 (3 Reviews)
Orange Rosemary Fig Jam 25

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Chef Forktionary, author of this recipe

Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for Orange Rosemary Fig Jam

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How to Make Orange Rosemary Fig Jam

  1. In a small bowl, whisk together 1/4 cup granulated sugar and 1 1/2 teaspoons liquid pectin.
  2. In a large, heavy-bottomed saucepan, combine the following ingredients: 2 pounds fresh figs (quartered), 1/2 cup orange juice, zest of 2 oranges, 1/4 cup Grand Marnier, 2 tablespoons chopped fresh rosemary, 1/4 teaspoon cayenne pepper (or to taste), and the sugar-pectin mixture from step 1.
  3. Bring the mixture to a rolling boil over high heat, stirring constantly. Continue to boil hard for 1 minute, stirring continuously to prevent scorching.
  4. Reduce the heat to medium-high and continue to simmer for 15-20 minutes, or until the jam reaches setting point (the jam will sheet off the spoon). Stir frequently to prevent sticking.
  5. Remove from heat and carefully remove the rosemary sprigs. If desired, use an immersion blender to partially or fully puree the jam for a smoother consistency.
  6. Ladle the hot jam into sterilized half-pint jars, leaving 1/4-inch headspace. Wipe the rims clean, place lids and rings on jars, and tighten fingertip tight.
  7. **Water Bath Canning (for longer shelf life):** Process jars in a boiling water bath for 10 minutes (adjust processing time based on altitude - see note below).
  8. Remove jars from canner and let cool completely. You should hear a satisfying “pop” as the jars seal. Check seals after cooling.
  9. **Refrigerator Method (for shorter shelf life):** Allow the jam to cool completely at room temperature before sealing tightly and storing in the refrigerator for up to 3 months.
  10. **Altitude Adjustment for Water Bath Canning:**
  11. * 0-1000 ft: 10 minutes
  12. * 1001-3000 ft: 15 minutes
  13. * 3001-6000 ft: 20 minutes
  14. * 6001-8000 ft: 25 minutes

Nutrition Information (Approximate per serving)

Sodium

0 g

Sugar

47g

Fat

0g

Carbs

4g

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Sweets & Sides Desserts Poultry Pork Recipes Salmon Recipes European French Mediterranean American Vegetarian Gluten Free Summer Recipes Fall Recipes Game Day Recipes Baking

Recipe Tags (Choose a tag and find related recipes!)

60 Minutes Or Less Time To Make Course Main Ingredient Cuisine Preparation Occasion North American For Large Groups Jams And Preserves Sauces Canning Condiments Etc Fruit European Dinner Party Vegetarian Stove Top Dietary Gifts Oamc Freezer Make Ahead Savory Sauces Citrus Lemon Equipment Number Of Servings Technique Water Bath