Rosemary Fig Jam

Edit

Servings: 4 Prep: 20 min Cook: 25 min Dairy Free GAPS Gluten Free Paleo Pescetarian Vegetarian Simple Stovetop Vegetarian Added 5 months ago Updated 5 months ago

Missing nutrition data for: Lemon, Chopped Fresh Figs, Fresh Fresh Rosemary, Dry Vermouth

Ingredients

1 lemon ⚠

3 cups chopped fresh figs ⚠

½ cup honey

3 sprigs fresh fresh rosemary ⚠

½ cup dry vermouth, or white wine ⚠

¼ cup water

Instructions

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.