FIG JAM WITH ROSEMARY
Ripe figs lend their subtle sweetness to this chunky jam. Lemons add a necessary sparkle, and fresh rosemary balances the tanginess. You can substitute other woodsy herbs, such as thyme, marjoram or oregano, or add spices, such as black pepper, but additional seasonings should complement rather than overpower the figs. This jam involves little preparation but yields tasty results: Use it as a spread for warm toast, to serve alongside salty cheese or as a topping for meat dishes.
Provided by Yewande Komolafe
Categories jams, jellies and preserves
Time 45m
Yield 3 to 4 cups
Number Of Ingredients 6
Steps:
- Place the figs in a 4-quart heavy-bottomed pot. Pour in 1 1/2 cups water and bring to a simmer over medium heat. Cook uncovered, stirring occasionally, until the figs soften and the liquid begins to thicken, about 10 minutes.
- Add the rosemary and sugar, and stir until the sugar dissolves. Bring the mixture to a simmer over medium-high heat. Cook, stirring frequently, until the syrup thickens, the figs are mostly broken down and the jam goes from a rapid boil to slow bubbles, about 25 minutes. Remove and discard the rosemary.
- Stir in the lemon zest and juice and kosher salt. Reduce the heat to medium-low and cook for another minute for a runnier jam or up to 8 minutes if you prefer a thicker jam. Taste and adjust with more lemon juice and salt as needed. (Adding lemon juice will thin the jam, but it does thicken as it cools.) The jam should be sweet and tart with a hint of fresh rosemary.
- Transfer to sterilized jars and can, or cool to room temperature, then store in the refrigerator for up to 4 weeks.
FIG AND ROSEMARY CRANBERRY SAUCE
If you love figs and rosemary, then this sauce is for you!
Provided by Menwith Hill'er Back Home !!
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes Cranberry Sauce Recipes
Time 35m
Yield 8
Number Of Ingredients 6
Steps:
- Bring water, brown sugar, and maple extract to a boil in a non-reactive saucepan. Add cranberries and figs. Cook over medium heat, stirring frequently, until slightly thickened, about 5 minutes. Add rosemary and cook until sauce is thickened, about 5 minutes more.
- Carefully remove rosemary sprig and discard. Remove pot from the burner and let cool, about 10 minutes. Pour sauce into a bowl and refrigerate until ready to serve.
Nutrition Facts : Calories 187.4 calories, Carbohydrate 47.8 g, Fat 0.3 g, Fiber 4.8 g, Protein 0.9 g, SaturatedFat 0.1 g, Sodium 12.1 mg, Sugar 41.1 g
FIG ROSEMARY AND PINE NUT JAM
A Sophisticated Fig jam enhanced with rosemary, studded with pine nut and laced with Grand Marnier.
Provided by Rita1652
Categories Citrus
Time 55m
Yield 4-5 1/2 pint jars
Number Of Ingredients 6
Steps:
- PREPARE boiling water canner. Wash and heat jars and lids in simmering water until ready for use. Do not boil. Set bands aside.
- COMBINE figs, sugar, rosemary and lemon in a non reactive heavy bottom pot.
- Bring to a roiling boil ( full rolling boil over high heat is when stirring it still is boiling while being stirred) When temperature reaches 220 degrees remove rosemary. Carefully add pine nuts and Grand Marnier over no flame then bring back to a boil.
- Carefully ladle hot jam into hot jars leaving 1/4 inch head space. Wipe rim. Center lid on jar. Center lid on jar. Apply band until fit is fingertip tight. Process in a boiling water canner for 10 minutes, be sure the jars are covered by at least 1 inch of water, adjusting for altitude.
- Remove jars and cool in a draft free spot. Check lids for seal after 24 hours. Lid should not flex up and down when center is pressed. Remove bands, wipe jars, label storing in a cool dark pantry for up to 1 year. Or wrap a ribbon if giving for gifts.
Nutrition Facts : Calories 687.5, Fat 8.4, SaturatedFat 0.7, Sodium 2.7, Carbohydrate 160.1, Fiber 7.1, Sugar 151.1, Protein 3.3
ORANGE ROSEMARY FIG JAM
This exquisite sweet fig jam has layers of flavor from the orange zest and Grand Marnier, then hints of Rosemary and a slight kick from cayenne chili's. This is a nice way to bring your roast pork, chicken over the top. Thin and use as a glaze or use as an accompaniment.
Provided by Rita1652
Categories Sauces
Time 1h
Yield 6-7 1/2 pints, 60-70 serving(s)
Number Of Ingredients 9
Steps:
- Mix the 1/4 cup sugar and pectin together.
- 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.
- 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.
- Or.
- Place in sterilized Ball jars, leaving 1/4-inch head space.
- Wipe rims and adjust caps.
- Process half-pints and pints 10 minutes.
- in hot-water bath covering with 2 inches of water.
- Turn flame off and remove lid let sit 5 minutes.
- Remove jars and cool for 12-24 hours.
- You can remove rings and wipe jars.
- Store in a cool dark place.
- Optional for those that like it smoother without chunks you can blend the figs using an immersion blender while cooking.
- Altitude times.
- 1,000-3000 for 5 minutes.
- 3000-6000 for 10 minutes.
- 6000-8000 for 15 minutes.
- 8000-10,000 for 20 minutes.
Nutrition Facts : Calories 49.5, Fat 0.1, Sodium 2.4, Carbohydrate 12.8, Fiber 0.7, Sugar 11.9, Protein 0.2
FIG-ROSEMARY SPREAD
This smooth goat-cheese spread is perfect atop our Crostini.
Provided by Martha Stewart
Categories Food & Cooking Appetizers
Time 10m
Yield Makes 1 1/2 cups
Number Of Ingredients 6
Steps:
- In a food processor, combine goat cheese, milk, rosemary, and vinegar; process until very smooth.
- Add figs, and season with coarse salt and ground pepper; pulse once or twice just to incorporate.
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