Fig and Rosemary Vanilla Jam

On a very spontaneous afternoon today I found I had two pounds of figs. I bought them to make a friend’s recipe for infused fig vodka (be sure to check that out over on her site!) and only needed 3 of the total 20 figs I had. So what did I do…I made this Fig and Rosemary Vanilla Jam of course! Truly something that came together because of those figs and the abundance of rosemary growing in my garden this year.

With just a handful of ingredients, a heavy-bottom saucepan, a wooden spoon, and about 40 minutes, you can have the most gorgeous, flavorful small-batch fig jam. No pectin. No canning equipment. Just real, simple food doing what it does best.

Why You’ll Love This Fig Jam

• Only 6 ingredients and no pectin required
• Ready in about 40 minutes start to finish
• Naturally gluten-free and easily paleo with a simple sugar swap
• The rosemary and vanilla bean give it an elevated, almost sophisticated flavor that tastes anything but homemade-simple
• Makes a beautiful hostess gift or addition to a holiday charcuterie board
• Small batch, no canning experience needed

Ingredients You’ll Need

Here’s a quick look at what goes into this jam and why each one matters:

• Fresh figs – The star of the show. No need to peel them; the skin softens completely as they cook down. Look for figs that are soft to the touch and deeply colored.
• Granulated sugar – Helps the figs break down and gives the jam its set. For a strict paleo version, maple sugar works beautifully here as a 1:1 swap.
• Fresh rosemary – Just one sprig is all you need. It adds a subtle, savory herbal note that makes this jam feel really special. Garden-fresh is best if you have it!
• Vanilla bean – Split and added whole, the vanilla bean infuses a warm, floral sweetness throughout. Don’t skip this one.
• Vanilla salt – A small but mighty detail. Standard salt works fine if you don’t have vanilla salt on hand, but the vanilla salt deepens the flavor in a really lovely way. I use am.Salt Vanilla Baking Salt – my new kitchen fav!
• Fresh lemon juice – Brightens everything up and helps with the natural set of the jam.

How to Make Fig and Rosemary Vanilla Jam

The process here is really straightforward. You’ll add the figs, sugar, rosemary, vanilla bean, and salt to a heavy-bottomed saucepan, give it a good stir, and let the sugar start doing its work for about 15-20 minutes before you ever turn on the heat. That resting time draws out the natural juices from the figs and gives you a gorgeous head start on the jam.

From there, you’ll add the lemon juice and a splash of water, bring it to a slow boil, then reduce to a low simmer. Use the back of a wooden spoon or a potato masher to break the figs down as they cook. In about 15-20 minutes you’ll have a thick, jammy, deeply flavorful spread. Full instructions are in the recipe card below!

Fig and Rosemary Vanilla Jam

Recipe by Michelle

0.0 from 0 votes

Course: CondimentDifficulty: Easy

Servings

4

servings

Prep time

30

minutes

Ingredients

• 1 lb figs, stems removed & cut in half or quartered, no need to peel them

• 3/4 cup granulated sugar, can sub maple sugar for strict paleo

• 1/4 tsp vanilla salt, can sub standard salt as needed

• 1 sprig of fresh rosemary

• 1 vanilla bean, cut in half

• 2 tbsp fresh lemon juice

Directions

• Add figs, sugar, rosemary, vanilla bean and salt to a heavy bottomed saucepan. Give that a good stir to coat the fruit then allow it to set for about 15-20 minutes allowing the sugar to begin breaking down the figs.
• I like to pull the rosemary off of the stem at this point, so that I can leave it in the jam afterwards. But if you’d prefer, leave the entire sprig intact for the next step.
• Add the lemon juice and a splash of water and place the pan over medium heat, stirring to combine the liquid with the fruit. Bring to a slow boil then reduce to low and allow to simmer for roughly 15-20 minutes, stirring occasionally to break up the figs. Use a potato masher or the back of a wooden spoon to help break all the fruit apart and get everything nice and jammy.
• Once the mixture has reached the consistency you’d like, remove from the heat. Fish out the rosemary sprig if you left it intact, as well as the vanilla bean. Spoon into a jar with an airtight lid, allow to cool, then seal and store in the refrigerator.
• Enjoy within 5-6 weeks.

Ways to Use Fig and Rosemary Vanilla Jam

Once you have a jar of this in your fridge, you’ll find yourself reaching for it constantly. Here are some of our favorite ways to use it:

• Spread on a cheese board or charcuterie board alongside brie, goat cheese, or aged cheddar
• Slathered on grain-free toast or paleo sandwich bread
• Swirled into plain coconut milk yogurt
• Served alongside pork tenderloin or roasted chicken as a simple sauce
• Spooned over a simple vanilla ice cream or coconut milk ice cream
• Gifted in a cute jar tied with a ribbon — hello, hostess gift season!

Storage and Shelf Life

Since this is a small-batch refrigerator jam (no canning or hot water bath required!), store it in a jar with a tight-fitting lid in the refrigerator. It will keep well for 5-6 weeks. Make sure your jar is clean and dry before filling, and always use a clean spoon when scooping.

If you want to make a larger batch for gifting, this recipe doubles beautifully. Just increase your simmer time slightly to account for the extra volume.

Frequently Asked Questions

Can I use dried figs instead of fresh?

Fresh figs are strongly recommended for this recipe. Dried figs have a much more concentrated sweetness and a different texture that won’t break down the same way. If you do experiment with dried figs, you’d want to rehydrate them first and significantly reduce the sugar.

Do I need pectin to make this jam set?

Nope! Figs are naturally high enough in pectin that they set beautifully on their own with just sugar and lemon juice. No added pectin needed.

What kind of figs work best?

Any variety of fresh fig works well here. Black Mission figs will give you a deeper, richer color and a more intense flavor. Brown Turkey figs are milder and slightly sweeter. Either way, you want your figs ripe and soft — that’s when they’re at peak flavor for jam-making.

Is this fig jam paleo?

It can be! Swap the granulated sugar for maple sugar (same quantity) and you’ve got a fully paleo fig jam. The rest of the ingredients are naturally compliant.

Can I freeze this jam?

Yes! Spoon the cooled jam into a freezer-safe container, leaving a little headspace, and freeze for up to 3 months. Thaw overnight in the refrigerator before using.

If you make this Fig and Rosemary Vanilla Jam, I’d love to hear how you use it! Drop a comment below or tag me over on Instagram so I can see your beautiful boards and gifts. And if you love this one, check out some of my other homemade gift-worthy recipes from the Back Porch Homemade Gift Collection while you’re here!