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Easy Small Batch Fig and Honey Jam Recipe with Fresh Rosemary Made Perfect

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A quick and easy small-batch fig jam made with fresh figs, honey, and a subtle herbal note of fresh rosemary. Perfectly spreadable with a rustic charm, this jam is ideal for gifting or small households.

Ingredients

Scale
  • 1 pound fresh figs (about 450 grams), ripe but firm, chopped into 1/2 inch pieces
  • 1/4 cup honey (85 grams), raw and floral preferred
  • 1–2 sprigs fresh rosemary, bruised to release oils
  • 1 tablespoon fresh lemon juice (15 ml)
  • 1/4 cup water (60 ml)
  • Optional: 1/2 teaspoon vanilla extract
  • Optional: pinch of sea salt

Instructions

  1. Rinse fresh figs under cool water, pat dry, remove stems, and chop into 1/2 inch pieces (about 5 minutes).
  2. Gently bruise 1-2 fresh rosemary sprigs with the back of a knife or fingers to release oils and set aside (about 1 minute).
  3. In a medium saucepan, combine chopped figs, honey, water, and bruised rosemary sprigs. Stir gently to combine (about 2 minutes).
  4. Place saucepan over medium-low heat and bring to a gentle simmer, stirring occasionally to prevent sticking. Cook until figs break down and release juices, about 15-20 minutes.
  5. Stir in fresh lemon juice and, if using, vanilla extract and sea salt. Continue cooking until jam reaches a thick, spreadable consistency, about 5-10 minutes.
  6. Test consistency by dropping a small spoonful on a chilled plate; if it gels and holds shape when pushed, it is ready. If runny, cook a few more minutes, stirring frequently.
  7. Remove rosemary sprigs carefully and discard (about 1 minute).
  8. Let jam cool slightly, then transfer to clean glass jars. Allow to cool completely before sealing. Store in the refrigerator for up to 2 weeks (about 20 minutes cooling).

Notes

Use medium-low heat to avoid scorching and allow rosemary to infuse gently. Stir gently to maintain a mix of soft fruit chunks and smooth jam texture. Fresh rosemary is preferred over dried for subtle flavor. Jam sets as it cools, so remove from heat slightly before fully thickened. For vegan version, substitute honey with maple syrup or agave nectar. Jam keeps refrigerated for about two weeks and can be frozen for up to three months.

Nutrition

Keywords: fig jam, honey jam, rosemary jam, small batch jam, homemade jam, easy jam recipe, fresh fig recipe, natural sweetener, gift jam

Find it online: https://morselora.com/easy-small-batch-fig-and-honey-jam-recipe-with-fresh-rosemary-made-perfect/