Perfect Fresh Fig Jam Recipe with Vanilla Bean and Rosemary
A thick, luscious fig jam infused with vanilla bean and fresh rosemary, perfect for toast, cheese boards, and savory pairings. This easy homemade jam captures the fleeting fig season with a subtle, sophisticated flavor.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Total Time: 55 minutes
- Yield: About 3 cups (approximately 12 servings, 1 tablespoon each) 1x
- Category: Preserves
- Cuisine: American
Ingredients
Scale
- 2 pounds (900g) fresh figs, ripe but firm
- 1 cup (200g) granulated sugar
- 3 tablespoons (45ml) fresh lemon juice (from 1 large lemon)
- 1 whole vanilla bean, split and scraped (or 1 teaspoon pure vanilla extract)
- 2 sprigs fresh rosemary, washed and lightly crushed
- 1/4 cup (60ml) water
Instructions
- Rinse figs gently under cold water and pat dry. Remove stems and chop figs into 1-inch (2.5 cm) pieces. (10 minutes)
- Split the vanilla bean lengthwise and scrape out the seeds with the back of a knife. Set seeds aside and keep the pod for cooking. (2 minutes)
- In a heavy-bottomed saucepan, combine chopped figs, sugar, lemon juice, water, vanilla bean seeds, and the vanilla pod. Add rosemary sprigs and stir gently to combine. (3 minutes)
- Bring mixture to a gentle boil over medium heat, stirring frequently. Reduce heat to low and simmer uncovered, stirring every few minutes to prevent sticking and help figs break down. Cook for 30-40 minutes until thickened and fruit softened. (30-40 minutes)
- Test jam consistency by placing a spoonful on a chilled plate; let cool for a minute. If it wrinkles and holds shape when you run your finger through, jam is ready. If not, continue simmering and test every 5 minutes. (5-10 minutes)
- Remove rosemary sprigs and vanilla pod. Stir jam one final time. (1 minute)
- Pour hot jam into sterilized jars, leaving 1/4 inch (0.6 cm) headspace. Let cool at room temperature before sealing. Store in refrigerator for up to 3 weeks or freeze for longer storage. (15 minutes cooling time)
Notes
For a smoother jam, lightly mash figs during cooking. Stir often to prevent burning. Use a chilled plate to test jam set. Rosemary can be reduced or substituted with thyme or lavender. Vanilla extract can replace vanilla bean if needed. Jam can also be made in a slow cooker on low for 4-5 hours.
Nutrition
- Serving Size: 1 tablespoon (20g)
- Calories: 40
- Sugar: 9
- Carbohydrates: 10
- Fiber: 0.5
Keywords: fig jam, homemade jam, vanilla bean jam, rosemary jam, fresh fig recipe, easy jam recipe, fruit preserves, gluten-free jam, vegan jam