Fig jam with rosemary
15 Nov 2015
Prep Time
5 minutes
Cook Time
25 minutes
Total Time
30 minutes
Background
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
- ½ kg ripe figs
- 150g unrefined sugar
- 1 Tbsp grated lemon rind
- 1 stalk of rosemary
- 1 glass of water (125 ml)
Instructions
- 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.
© 2026 Copyright CookTogether
Categories
- Meal Type: - Appetizer - Dinner - Lunch - Nibbles & Bites - Preserves - Quick & Easy - Sauces - Seasonal - Snacks
- Cuisines: - Italian
- Occasions: - Afternoon Tea - Christmas - Dinner Party - New Year - Parties - Picnic - Thanksgiving
- Ingredients: - Exotic Fruits
- Health and Diet: - Dairy Free - Gluten Free
- Skill Levels: - Easy
You might also like
Recent Recipes
-
Buckwheat and Artichoke Salad
This buckwheat and artichoke salad is a light, fresh dish...
-
Chocolate Oat Seed Cookies
These chocolate oat seed cookies are easy to make. They...
-
Baked Cottage Cheese and Blueberry Cakes
These baked cottage cheese and blueberry cakes are a simple,...
-
Shiitake Mushrooms with Eggs
If you’re after something quick, simple and full of flavour,...
Advertise on CookTogether
Like Us On Facebook …
