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1
Mix the 1/4 cup sugar and pectin together.
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2
In a large, deep, nonreactive saucepan, toss all ingredients and bring to a boil, stirring until the sugar is completely dissolved. Cooking over high heat, stirring, until the fruit is soft and the liquid runs off the side of a spoon in thick, heavy drops, about 20 minutes. Remove rosemary and discard.
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3
Spoon the jam into three 1/2-pint jars, leaving 1/4 inch of space at the top. Close the jars and let cool to room temperature. Store the jam in the refrigerator for up to 3 months.
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4
Or.
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5
Place in sterilized Ball jars, leaving 1/4-inch head space.
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6
Wipe rims and adjust caps.
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7
Process half-pints and pints 10 minutes.
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8
in hot-water bath covering with 2 inches of water.
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9
Turn flame off and remove lid let sit 5 minutes.
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10
Remove jars and cool for 12-24 hours.
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11
You can remove rings and wipe jars.
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12
Store in a cool dark place.
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13
Optional for those that like it smoother without chunks you can blend the figs using an immersion blender while cooking.
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14
Altitude times.
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15
1,000-3000 for 5 minutes.
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16
3000-6000 for 10 minutes.
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17
6000-8000 for 15 minutes.
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18
8000-10,000 for 20 minutes.
