Orange Rosemary Fig Jam

1. 1

   Mix the 1/4 cup sugar and pectin together.

2. 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.

3. 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.

4. 4

   Or.

5. 5

   Place in sterilized Ball jars, leaving 1/4-inch head space.

6. 6

   Wipe rims and adjust caps.

7. 7

   Process half-pints and pints 10 minutes.

8. 8

   in hot-water bath covering with 2 inches of water.

9. 9

   Turn flame off and remove lid let sit 5 minutes.

10. 10

    Remove jars and cool for 12-24 hours.

11. 11

    You can remove rings and wipe jars.

12. 12

    Store in a cool dark place.

13. 13

    Optional for those that like it smoother without chunks you can blend the figs using an immersion blender while cooking.

14. 14

    Altitude times.

15. 15

    1,000-3000 for 5 minutes.

16. 16

    3000-6000 for 10 minutes.

17. 17

    6000-8000 for 15 minutes.

18. 18

    8000-10,000 for 20 minutes.

* Per serving · 4 servings · Values may vary.