Fig jam with rosemary
Making chutney can take some time and it’s best eaten after a few weeks of infusion. This fig jam with rosemary is a bit of a cheat – it’s quick & easy to make and can be served immediately. Perfect for the winter party season- with roast joints, game, cold meats, cheese or for snacks, desserts and so on.
Ingredients
Method
- Wash the figs, cut off the stems, then cut them in four wedges.
- Put the figs into a heavy-based saucepan add the lemon zest, sugar and rosemary.
- Add the water and bring to the boil. Simmer for 15 minutes until soft.
- Process it with a hand-held blender until you get a thick purée. Cook for another 10-15 minutes to get a thick jam.
- Pour into sterilized jars, if you want to preserve it.
- Keep at a cool place, and after opening, in the fridge.