Best 3 Orange Rosemary Fig Jam Recipes
Orange rosemary fig jam is a delicious and versatile condiment that can be used in a variety of sweet and savory dishes. Made with fresh figs, oranges, and rosemary, this jam has a bright and citrusy flavor with a hint of herbaceousness. It can be used as a spread on toast or crackers, as a topping for yogurt or oatmeal, or as a glaze for chicken or fish. It can also be added to cocktails or used as a filling for pies or tarts. No matter how you choose to use it, orange rosemary fig jam is sure to become a favorite in your kitchen.
Check out the recipes below so you can choose the best recipe for yourself!
FIG AND THYME JAM
Provided by Ashley Christensen
Categories Condiment/Spread Fruit Herb Brunch Vegetarian Quick & Easy Fig Fall Summer Edible Gift Thyme Bon Appétit Fat Free Vegan Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 1 1/2 cups
Number Of Ingredients 5
Steps:
- Place sorghum syrup in a medium saucepan. Bring to a simmer over medium heat. Add orange zest, thyme sprigs, and pinch of salt. Simmer sorghum mixture for 1 minute. Add figs. Continue to simmer, gently stirring occasionally, until figs are soft but still hold their shape, 5-10 minutes, depending on firmness of figs. Let jam cool. DO AHEAD: Jam can be made 2 weeks ahead. Transfer to a jar. Cover and chill.
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.
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
Tips:
- Choose ripe figs: The riper the figs, the sweeter and more flavorful the jam will be.
- Use fresh rosemary: Fresh rosemary will give the jam the best flavor, but you can also use dried rosemary if you don't have any fresh.
- Don't overcook the jam: The jam is done when it has thickened and reached a spreadable consistency. Overcooking the jam will make it too thick and sticky.
- Let the jam cool completely before storing it: This will help the jam to set properly.
- Store the jam in a cool, dark place: The jam will keep for up to 6 months in a cool, dark place.
Conclusion:
Orange, rosemary, and fig jam is a delicious and versatile condiment that can be enjoyed on toast, crackers, or even ice cream. It's also a great way to use up ripe figs. With its unique flavor and beautiful color, this jam is sure to be a hit with everyone who tries it.
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