Fig jam with almonds, lemon and rosemary

by Alice on settembre 24, 2009

Fig, almond, lemon and rosemary jam


16 fresh, ripe figs
100 ml natural mineral or filtered water
400 g rice malt syrup
6 tablespoons muscovado sugar
2 handfuls of almonds, peeled
2 teaspoons dried minced rosemary
zest of 2 lemons (organic), cut into ribbons using a potato peeler

Makes about 2 jars, 300 g each.

Fig, almond, lemon and rosemary jam


Wash the figs, trim them and divide each one into four wedges (lengthwise) and put them in a large heavy-based saucepan. Pour the water, the rice malt syrup,  then add the sugar, almonds, rosemary and the lemon zest. Toss until combined and start cooking over medium heat, stirring now and then. When the figs start to soften, change heat to low and simmer for around 30 minutes, or until the jam has thickened. Stir to keep the jam from sticking to the saucepan. When the jam has reached setting point, pour it into individual jars (being very careful as it’s burning hot). Let cool before covering each jar with a tight-fitting lid. Store in a very cool and dark place (it keeps for around one year in the fridge).

Posted in: breakfast and brunch,cooked,gluten-free,jams,summer,sweet

{ 2 comments… read them below or add one }

1 Heather settembre 24, 2009 alle 18:25

What a wonderful treat! I adore fig jam. Only wish figs were more prevalent/less expensive down here!



2 Alice settembre 25, 2009 alle 04:47

Thanks Heather!

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