Fig Rosemary Jam



One week in California is never enough.

Every few years, I escape to west coast wine country during the harvest to do what comes naturally. This visit included some very important repeat activities like… drinking wine, eating figs, reading cookbooks, cooking and wrapping food gifts, daily picnics in the vines, and more wine. Drinking wine – red, white, or sparkling – was actually a daily activity, best started just before noon.

Don’t hate me.

I suppose not everyone cooks and wraps food gifts while on holiday, but the figs were just too perfect to ignore. They showed themselves off at every single farm stand and grocery store. We wrapped them with bacon, sliced them into breakfast, saddled them up against cheese and crackers, and when I was all figged out, I made preserves.

Fig Rosemary Jam 2

After an emergency call to a local friend to borrow her largest canning pot, I gently and quietly created twelve jars of Fig Jam, preserves that were fairly sweet but also tinted with a bit of rosemary pulled from just outside the kitchen door. Rosemary grows like weeds in California, forming huge bushes that I just want to cut down and dry in big swags. Instead, I snipped bits to simmer in the pan and to decorate the jars.

The place we rented didn’t have any canning supplies, so I picked up some jars and an affordable canning kit from the local hardware store. My local friends kept the kit and a jar as a thank you.

I hope you still have figs at your local market or farm. They were at my local market this week. Fig jam makes the best holiday gift since most people love figs but never treat themselves with this glorious fruit. Happy harvest time! xox

Fig Rosemary Jam 3

Fig Rosemary Jam 4

Fig Rosemary Jam 5

Fig Rosemary Jam

Makes: 6 4-ounce jars plus two 6-ounce jars


  • 3 1/2 pounds ripe mission figs, stemmed and sliced into quarters
  • 1 1/2 pounds granulated sugar
  • 1/4 cup lemon juice
  • 3 long pieces of lemon zest
  • 1 sprig of rosemary
Special equipment
  • 8 sterilized jars with new lids


  1. In a nonreactive pot, gently toss together the figs, sugar, lemon juice, and lemon zest. Let sit for 15 minutes.
  2. Place 2 to 3 small spoons in the freezer. You’ll use these to ensure the jam sets.
  3. Place the pot on the stove over medium-high heat. Add in the rosemary sprig. Cook to a rolling boil and stir fairly regularly to make sure the mixture doesn’t burn. You’ll notice a foam form on the top of the jam, skim the foam into the trash or just keep stirring to help that subside a bit. A little foam in your jam is a-okay.
  4. After 20 minutes of boiling, I test the set of my jam by putting a bit on one of the frozen spoons and returning it to the freezer for a few minutes. The jam should lose its looseness and stiffen up on the spoon. Keep testing and once it stiffens up on the spoon, your jam is ready.
  5. Turn off the heat and let it sit for a moment or two while the bubbles subside. Fill your sterilized glass jars within 1/4 inch of the rim and process according to your desired water bath canning process. These need at least 10 minutes in the boiling water bath.
All photos taken and styled by Maggie Battista.

Eat Boutique is an award-winning shop and story-driven recipe site created by Maggie Battista. After hosting pop-up markets for 25,000+ guests, Maggie is now focused on opening her first permanent Eat Boutique​–​a food​-​retail concept space ​with a new way to the very best food. Her second cookbook, A New Way to Food: Recipes That Revamped My Pantry & Made Me Love Me, At Last, will be published by Roost Books/Penguin Random House in 2019. Her first cookbook, Food Gift Love, features more than 100 food gift recipes to make, wrap, and share and is available wherever you find favorite cookbooks.

Follow Eat Boutique’s founder Maggie here: Instagram, Twitter, Facebook, and Pinterest.

Follow Eat Boutique here: Instagram, Twitter, Facebook, Tumblr, and Pinterest.


  • katielou

    I love figs and this jam looks delicious! And Preston is my very favorite winery to visit when I am in Healdsburg!

    • Don’t you just love Preston, Katie Lou? They have such a lovely, almost hidden spot up there – we were there every other day with a picnic lunch! YAY for California wine. xox

  • Kathyinozarks

    this recipe sounds amazing-thank you-I am off to print it. don’t know if I can get fresh figs here but will be on the look out for them Kathy

    • Hi Kathy! It may be difficult to find fresh figs but I do promise that this recipe is worth it – the rosemary is so subtle and helps to balance the sweetness of the ripe figs. I’ve made a preserve with dried figs too — delicious — but not the same. I hope you’re well!! xox

  • Autumn Makes & Does

    Gorgeous, Maggie! I always seek out fruit on my vacations too 🙂

    • Hey there Autumn, I thought that about you 🙂 I sort of want to record every vacation with food gifts… like all over the country. Now I’m onto apple sauce and apple pectin today! Thinking of you. xox

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  • Almostima

    just made this recipe tonight and added some blackberries I had on hand!

    • How is it with blackberries? I bet yummy xox

  • Ruta

    I can’t imagine being figged out. I look at that box of figs and start to drool. On the east coast, all we get are these little snack size boxes of figs. Ah, California…

    • So true, Ruta! I feel like we pay a fortune for a tiny thimble-full of figs on the east coast — when we swam in them out west… ah, California, indeed – thanks for sharing! xox