Fig. Balsamic. Lavender. Booze.
Is there a more perfect combination? I don’t think so.
Growing up my grandmother always made muscadine jam using muscadines right fresh from my grandad’s vines (where I was stung on the lip by a bee, couldn’t be a flower girls in my aunt’s wedding, and was scarred for life 🙂 ).
Grandaddy’s Vineyard (I think this was taken by my baby sister, Madison)
The jam was sweet and fresh, the perfect accompaniment to a slice of toast in the morning or a grilled PB&J on a cold winter evening. Basically, it’s the jam.
After I moved out of my mom’s house, my jam supply was cut off! Hearing about my cravings for it, my grandmother began giving me jars for Christmas. The perfect gift! She would even make a meat sauce with it that is wonderful on pork or tempeh mixed with spicier, Asian-inspired flavors.
Christmas back in the day… can you tell which one I am?
All of this to say I never had any idea how to make jam. Truthfully, I never felt particularly move to try. Why bother when my Grandmother is my supplier?!
Until I stumbled upon this article about a jam stand (not to be confused with a jam band) in NYC and began thinking about the possibilities…
They make Drunken Monkey Jam – banana, rum, and lime. Best. Idea. Ever.
But it is winter and those are summer flavors. Then I saw this fig conserve by the lovely Grubarazzi.
In my version I replaced the honey with a bit of agave and Stevia. It wasn’t detectable at all – probably because the figs were so ripe and sweet. I also increased the rosemary and added Grand Marnier. The orange liquor was awesome with the savory rosemary flavor and the touch of acid from the balsamic.
Is it my grandmother’s jam? No. It’s a different jam, and I still ate it with joy.
I even ate some with peanut butter on toast one morning, reminiscent of my childhood grilled PB&J.
Fig and Rosemary Jam
Prep Time: 10 mins
Cook Time: 25 mins
Keywords: appetizer side snack breakfast brunch vegan vegetarian low-sugar nut-free low-sodium low-carb balsamic fig rosemary fall
Ingredients (1 jar)
- 1 C fresh black mission figs, quartered and stemmed
- 2/3 C water
- 1 T light agave nectar
- 10 drops NuNaturals Pure Liquid Vanilla Stevia
- 1 T good-quality balsamic (I used a 12-year aged)
- 2 T Grand Mariner (optional)
- 2 T fresh rosemary, finely chopped
- Pinch of sea salt
- 1/2 tsp Guar Gum
Instructions
In a sauce pan stir together ingredients (except Guar) and bring to a boil.
Reduce to simmer, cover pan, and let cook for 20 mins, or until liquid reduces.
Mash with a fork to break up the fig (chunks will remain).
Stir, returning lid and simmering as necessary until most of liquid is evaporated and the mixture begins to thicken.
Mix Guar Gum with a tsp of cold water and immediately pour in to pan.
Stir immediately, as mix will thicken nearly instantaneously.
Transfer to a standard jelly jar (or other glass jar) and allow to cool before covering. Store in fridge.
***
My first “real” jam. I’m over the hump – beware!
What is your favorite jam flavor?
What new things have you tried lately?
I spent way too much time looking at that picture trying to figure out which one you are. The older one on the right that’s holding the baby?
Yep! You’re good. 🙂 You may get a prize Thursday…
Mmmm sounds gooood. I am not normally a huge fan of boozy flavors, but that doesn’t look like much. Plus, I could always cut it in half.
It’s not bad at all – you get more orange than alcohol. 🙂
This would make an amazing PB&J 🙂
That looks INCREDIBLE!! I love, love, love raspberry jam myself. And I’ve never tried to make it but you kind of just inspired me 🙂 I need to try more new things!
You have to be the one on the right holding the boy up…am I right?
As for the jam you had me at “booze” such a perfect thing to accompany fruit. I think orange marmalade is my favorite, but really it just depends. Anything with peanut butter and toast is good in my book.
Right-o! I can’t believe you guys can tell!!
You had me at Grand Manier! 😉 Soudns delicious!
If I wasn’t up to my neck in schoolwork I would make this RIGHT NOW! Sadly the most I have been making recently is sandwiches! :/ Maybe Luke will make it for me… hmm haha Luuuuuuke… 🙂 Oh, and I’m also gonna have to say your the one holding the baby boy??
Ha – I need a Luke! And yes, I’m the one with the baby. It wasn’t foreshadowing. LOL! 🙂
What a great recipe, this looks delicious! 🙂
Is it bad that even though I enjoy fig jam, my focus on this post was attempting to identify what wine corks you had in the background? 🙂
Hahaha! We could be best friends. There are some good bottles represented in that jar…
booze and figs. yes.
Um, yes, this might be the perfect jam combination.
Oh no, what an unfortunate happening with the bee… but, what a fabulous family photo. My goodness, you all look so sweet and happy….are you the one in the red turtleneck? There’s something just so innately cool about the word ‘boozy’ – it works for me every time. But it doesn’t stop there. Figs. Balsamic (oh my…). Rosemary. (did I hear lavender?) – Wonderful Laura!!
Thank you! I’m the one holding the baby. Good guess though!
The “boozy” gets me every time too. 🙂
Wow, this is such an interesting combo of flavors. Perfect for breakfast! YUM
This sounds fantastic. I love fig-orange jam. Great with roasted asparagus, too!
I can totally get with this. Fig spreads are a very versatile savory and sweet dish ingredient to have around. Adding a little booze to concentrate the flavors and give them a little edge works well!
Jason
Delicious and love the addition of some balsamic and Grand Marnier. Let it snow!
This looks perfect for winter! I bet it would be fantastic paired with cheese!! I’m def making this before all of our figs are gone for the season. Thanks!
Thank you! Grub had it paired with brie on her blog and it looked sooo good. I ate mine with a hard goat cheese, which was yummy too.
Oh my gosh! I can’t believe I am just seeing this. This is a lovely take on this jam. It’s pretty perfect.
Thank you so much for the inspiration!! xo