Orange Rosemary Fig Jam

Total Time: 1 hr Preparation Time: 30 mins Cook Time: 30 mins

Ingredients

• 1/4 cup sugar, turbinado is lovely but will do
• 1 3/4 ounces no-sugar-needed pectin
• 3 lbs figs, stemmed and cut into 1/2-inch pieces
• 2 cups brown sugar
• 1/3 cup lemon juice, bottled
• 1 orange, zest and fruit chopped (skin and pith removed and discarded)
• 1/2 cup grand marnier
• 1 fresh rosemary sprig, about four inches
• 1 -2 fresh cayenne pepper, your favorite chili minced

Recipe

• 1 mix the 1/4 cup sugar and pectin together.
• 2 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.
• 3 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.
• 4 or.
• 5 place in sterilized ball jars, leaving 1/4-inch head space.
• 6 wipe rims and adjust caps.
• 7 process half-pints and pints 10 minutes.
• 8 in hot-water bath covering with 2 inches of water.
• 9 turn flame off and remove lid let sit 5 minutes.
• 10 remove jars and cool for 12-24 hours.
• 11 you can remove rings and wipe jars.
• 12 store in a cool dark place.
• 13 optional for those that like it smoother without chunks you can blend the figs using an immersion blender while cooking.
• 14 altitude times.
• 15 1,000-3000 for 5 minutes.
• 16 3000-6000 for 10 minutes.
• 17 6000-8000 for 15 minutes.
• 18 8000-10,000 for 20 minutes.