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I’m going to walk you through a basic recipe for fig jam and a super-simple water bath canning method, as well as give you plenty of options when it comes to variations. The sunny flavor of fig jam is the perfect backdrop for both savory and sweet ingredients, including rosemary and thyme, balsamic vinegar, as well as other types of fruit ...
5 Σεπ 2023 · Rosemary jelly has a unique flavor and I LOVE serving it on alonside cheese on a charcuterie board or slathered on a savory bread like my favorite tomato, olive and feta bread. The recipe and directions could not be easier and making this jelly is a snap.
17 Οκτ 2011 · Rosemary – use fresh rosemary sprigs for the most optimal flavor. Lemon – use a lemon zester or mircoplane to zest 1 lemon. Salt – Kosher salt for flavor. If using table salt or iodized salt, 1/2 the amount in the recipe below. Find the printable recipe card with exact measurements and instructions below.
5 Σεπ 2024 · This incredible jam is made with fresh black mission figs, and fruity red wine infused with fresh rosemary, plus sugar, pectin, and lemon juice. The combination of the sweet figs, red wine, and rosemary cooked together into a luscious jam is perfection in every spoonful. We served it on some toasted bread with bleu cheese – a strong-flavored ...
Ingredients: 1- 1/2 cups (375 ml) packed stemmed rosemary. 3- 1/4 (812 ml) cups water. 1 pkg (57 g) BERNARDIN® Original Fruit Pectin. 4 cups (1000 ml) granulated sugar. Directions: Bring 1 1/2 cups packed rosemary and 3 1/4 cups water to a boil. Cover and remove from heat; let steep for 20 minutes. Tint green if desired.
5 Μαρ 2010 · 1 (3 ounce) pouch liquid fruit pectin. That, plus 6 or 7 half pint jars with lids. I started by chopping the rosemary. I used more than the recipe called for because the reviews said that it could use a stronger flavor. Pour the boiling water over the rosemary and let it sit, covered for 15 minutes. Strain out the rosemary.
Red wine, rosemary, and figs meld into this jam reminiscent of the South of France. Serve with a big blue cheese, which stands up in flavor. Since the wine really stands out, use a good quality Merlot or Pinot Noir with this jam. Recipe excerpted from The All New Ball ® Book of Canning and Preserving, published by Oxmoor House (2016).
