Time for the Secret Recipe Club again. This month I was assigned Heather's blog Farmgirl Gourmet. I was simply delighted to go through Heather's blog since she believes in things I hold close to my heart,- homegrown, local, sustainable and delicious. It was really difficult to narrow down to one recipe, but I finally chose Rosemary Fig Jam. I really enjoyed preparing this jam and savoured the flavours even more.
Rosemary Fig Jam
(makes 3 1/2 pint jars)
5cups figs, stemmed and cut into 1/2 inch dice
3/4 cup sugar
2/3cup port wine or Merlot
2 Rosemary sprigs
1 lemon zested
/4tsp kosher salt
- In a medium saucepan add the diced figs and sugar. Allow to macerate for 20minutes. Add the wine, rosemary sprigs, lemon zest and salt and bring to a boil. Turn down the heat to medium-low and simmer for 25-30 minutes, or until the mixture becomes thick like jam. Discard the rosemary sprigs
- Prepare canning jars and fill with the hot jam mixture. Place lids and bands on and process in a water bath for 15 minutes. Allow to cool on a kitchen towel and check for proper sealing.