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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.  
Print Recipe
Prep Time 5 minutes
Cook Time 25 minutes
Resting Time 4 hours
Total Time 30 minutes
Servings: 6 people
Cuisine: Italian
Calories: 1234
Ingredients Method

Ingredients
  

  • ½ kg ripe figs
  • 150 g unrefined sugar
  • 1 Tbsp grated lemon rind
  • 1 stalk of rosemary
  • 1 glass of water 125 ml

Method
 

  1. Wash the figs, cut off the stems, then cut them in four wedges.
  2. Put the figs into a heavy-based saucepan add the lemon zest, sugar and rosemary.
  3. Add the water and bring to the boil. Simmer for 15 minutes until soft.
  4. Process it with a hand-held blender until you get a thick purée. Cook for another 10-15 minutes to get a thick jam.
  5. Pour into sterilized jars, if you want to preserve it.
  6. Keep at a cool place, and after opening, in the fridge.