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Easy Small Batch Fig and Balsamic Rosemary Jam

fig and balsamic rosemary jam - featured image
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A quick and easy small batch fig jam with a sophisticated twist of balsamic vinegar and fresh rosemary, perfect for breakfast spreads and cheese boards.

Ingredients

Scale
  • 1 pound (450 grams) fresh figs, ripe but firm
  • ½ cup (100 grams) granulated sugar
  • 2 tablespoons balsamic vinegar
  • 1 sprig fresh rosemary
  • 1 tablespoon fresh lemon juice
  • ¼ cup (60 ml) water
  • Pinch of sea salt (optional)

Instructions

  1. Rinse 1 pound (450 grams) of fresh figs gently, then pat dry. Remove the stems and chop the figs into quarters or smaller pieces depending on your desired jam chunkiness.
  2. In a medium saucepan, combine the chopped figs, ½ cup (100 grams) granulated sugar, ¼ cup (60 ml) water, 2 tablespoons balsamic vinegar, and 1 tablespoon fresh lemon juice. Add a pinch of sea salt if using. Stir gently to mix everything evenly.
  3. Bruise 1 sprig of fresh rosemary by gently crushing it with the back of a spoon or your fingers to release the oils. Toss it into the saucepan.
  4. Place the pan over medium heat and bring the mixture to a gentle boil, stirring occasionally to prevent sticking. Once boiling, reduce the heat to low and let it simmer uncovered. Stir frequently—every 5 minutes or so—to avoid burning, especially as the sugar thickens. Simmer for about 25-30 minutes.
  5. Check the consistency: the jam is ready when it has thickened enough to coat the back of a spoon and the figs have softened but still hold some shape. To test, dip a spoon and run your finger through the jam on the spoon’s back—if it leaves a clear line, it’s done.
  6. Carefully remove the rosemary sprig and discard. Taste the jam and adjust sweetness or acidity if needed by adding a splash more lemon juice or a pinch more sugar.
  7. Let the jam cool to room temperature in the pan. Then transfer it to a sterilized jar or airtight container. Refrigerate and use within 2-3 weeks.

Notes

Stir frequently to prevent burning, especially as the sugar thickens. The jam thickens more as it cools, so avoid overcooking. For a smoother texture, mash figs gently during cooking or pulse with a hand blender. Fresh rosemary is preferred for best flavor. Can be frozen in small portions for up to 3 months.

Nutrition

Keywords: fig jam, balsamic vinegar, rosemary jam, small batch jam, homemade preserves, easy jam recipe, fruit spread, vegan jam, gluten-free jam

Find it online: https://evabake.com/easy-small-batch-fig-and-balsamic-rosemary-jam-recipe-to-perfect-your-pantry/