Rosemary Fig Jam

1. Juice the lemon and chop the figs.

2. In a large bowl, combine the figs, honey and lemon juice. Let the figs sit for about 30 minutes. Remove rosemary needles from the stem.

3. Place fig, honey, lemon mixture, and rosemary in a large saucepan over medium heat. Add the vermouth and water.

4. Bring to a boil, stirring frequently to avoid burning.

5. Continue to simmer until the jam is thick, about 15 minutes. If the jam starts to seem more like a paste (very thick and sticky) add water, 1 tablespoon at a time to thin it slightly.

6. Transfer to jars, cover and let the jam cool. The jam will keep in the fridge for about 2 months. You can also freeze or can this recipe.