Jams & Jellies

Fig Rosemary and Red Wine Jam

Jams & Jellies

Fig Rosemary and Red Wine Jam

Red wine, rosemary, and figs meld into this jam reminiscent of the South of France. Serve with a big blue cheese, which stands up in flavor. Since the wine really stands out, use a good quality Merlot or Pinot Noir with this jam.

Recipe excerpted from The All New Ball® Book of Canning and Preserving, published by Oxmoor House (2016).

Makes:

about 4 half pint jars

Prep:

1 Hour

Processing Time:

10 Minutes


INGREDIENTS

1 1/2 cups merlot or other fruity red wine

2 Tbsp fresh rosemary leaves

2 cups finely chopped fresh figs

3 Tbsp Ball® Classic Pectin

2 Tbsp bottled lemon juice

2 1/2 cups sugar


DIRECTIONS

FIRST, LET'S PREP!

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Bring wine and rosemary to a simmer in a small stainless steel or enameled saucepan. Turn off heat, cover and steep 30 minutes. 

NEXT, TIME TO COOK!

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Pour wine through a fine wire-mesh strainer into a 4-qt. 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.

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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.

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DID YOU KNOW?

To guarantee the most delicious preserved foods, always begin with the best-quality produce at its peak of ripeness.

NEXT, LET'S CAN IT!

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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. 

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Process jars 10 minutes, adjusting for altitude. Turn off heat; remove lid, and let jars stand 5 minutes. Remove jars and cool.

HAPPY CANNING!