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Easy Small-Batch Vanilla Fig Jam Recipe with Rosemary and Black Pepper

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A simple and flavorful small-batch fig jam combining fresh figs, rosemary, black pepper, and vanilla bean for a sweet-spicy homemade preserve perfect for beginners.

Ingredients

Scale
  • 1 pound (450 grams) fresh figs, ripe but firm
  • 3/4 cup (150 grams) granulated sugar
  • 1 small sprig fresh rosemary, leaves stripped
  • 8–10 whole black peppercorns, freshly cracked if possible
  • 1 whole vanilla bean, split and scraped
  • 2 tablespoons (30 ml) freshly squeezed lemon juice
  • 1/4 cup (60 ml) water

Instructions

  1. Rinse and pat dry figs. Remove stems and chop into 1/2 inch (1.2 cm) pieces. (Prep time: 10 minutes)
  2. In a medium heavy-bottomed saucepan, combine chopped figs, sugar, water, and lemon juice. Stir gently and let sit for 10 minutes to macerate.
  3. Add rosemary leaves, scraped vanilla bean seeds and pod, and whole peppercorns to the pot.
  4. Place saucepan over medium heat. Stir occasionally until mixture bubbles, then reduce heat to medium-low and simmer gently, stirring frequently to prevent sticking or burning. Cook until jam thickens and figs become translucent, about 25-30 minutes.
  5. Test jam set by placing a spoonful on a chilled plate; if it wrinkles and does not flood back when pushed with a finger, it is ready. If not, continue simmering and test every 5 minutes.
  6. Remove vanilla pod, rosemary leaves, and peppercorns with a slotted spoon. Optionally, press jam through a sieve or pulse gently with an immersion blender for smoother texture.
  7. Ladle hot jam into sterilized jars leaving 1/4 inch (0.6 cm) headspace. Wipe rims, seal with lids, and let cool to room temperature before refrigerating. Jam will thicken further as it cools. (Cooling time: 1-2 hours)

Notes

Use medium-low heat to avoid scorching. Macerate figs with sugar and lemon juice before cooking to soften fruit and reduce cooking time. Stir gently to maintain some texture. Remove rosemary, vanilla pod, and peppercorns before jarring. If jam is too thick after cooling, stir in a warm water bath to loosen. Fresh vanilla bean preferred for best flavor. Dried rosemary can be used but reduce quantity. Frozen figs can substitute fresh but texture may be softer. Store refrigerated up to 3 weeks or freeze up to 3 months.

Nutrition

Keywords: fig jam, vanilla fig jam, rosemary jam, black pepper jam, small-batch jam, homemade preserves, beginner jam recipe, easy jam recipe, vegan jam, gluten-free jam

Find it online: https://cravemila.com/easy-small-batch-vanilla-fig-jam-recipe-with-rosemary-and-black-pepper-perfect-for-beginners/