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Easy Small Batch Fig Jam Recipe with Balsamic Vinegar and Rosemary

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A simple and approachable small batch fig jam with a subtle herbal touch from rosemary and depth from balsamic vinegar, perfect for beginners and quick homemade goodness.

Ingredients

Scale
  • 1 pound fresh figs, ripe and soft but not mushy
  • 1/2 cup granulated sugar (100 grams)
  • 2 tablespoons balsamic vinegar
  • 1 small sprig fresh rosemary
  • 2 tablespoons freshly squeezed lemon juice
  • 1/4 cup water (60 ml)
  • Optional: 1/2 teaspoon vanilla bean or extract

Instructions

  1. Rinse fresh figs gently under cool water. Remove stems and chop into 1/2 inch (1.25 cm) pieces.
  2. In a medium saucepan, combine chopped figs, sugar, water, and rosemary sprig. Stir gently to combine.
  3. Cook over medium heat for 30-35 minutes, stirring often to prevent sticking. Skim off any foam that forms.
  4. Stir in balsamic vinegar and lemon juice. Continue cooking for another 5-7 minutes to brighten flavors and help jam set.
  5. Test consistency by placing a spoonful on a chilled plate; if it wrinkles and holds shape, jam is ready. If runny, cook a few minutes longer.
  6. Remove rosemary sprig and discard. Let jam cool slightly.
  7. Transfer jam to sterilized jars, seal tightly, and refrigerate. Keeps up to two weeks.

Notes

Use medium heat to avoid burning. Stir gently to keep some fig texture. Skim foam for clear jam. Test set with chilled plate method. Fresh rosemary preferred; remove before storing. Can substitute vinegar and sweeteners as desired.

Nutrition

Keywords: fig jam, small batch jam, balsamic vinegar jam, rosemary jam, easy jam recipe, homemade jam, beginner jam recipe

Find it online: https://tablemira.com/easy-small-batch-fig-jam-recipe-with-balsamic-vinegar-and-rosemary-perfect-for-beginners/