This post is sponsored by the makers of Ball® home canning products.*

Rosemary is one of those herbs that brings me home. The smell reminding me of huge warm climate perennial shrub hedges growing in California. Rosemary, a plant of the mint family, native to the Meditterean, is an herb for remembrance, increasing memory function through blood flow to the brain. Rosemary is warming, drying, stimulating, and pairs so lovely with juicy figs infused into a fruity, full bodied red wine. This combination reminds me of my childhood in california, plucking figs off trees and tucking sprigs of rosemary into my pockets.

Rosemary also acts as a nervine and a cardio tonic with a restorative effect for the heart. I think in these times of collective grief, Rosemary is an ally with its ability to soothe the “nervous system, relaxing and uplifting the spirit, bringing joy, and restoring the nervous system” (Herbal Academy)

I could go on about for pages about my love of Rosemary, but without further delay, here is an autumn canning recipe for you.

Fig, Rosemary, and Red Wine Jam

Preserving Method: Water-Bath-Canning

Makes about 4 half pint jars

“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). 

Ingredients

1 1/2 cups merlot or other fruity red wine

2 Tbsp fresh rosemary leaves

2 cups finely chopped fresh figs

3 Tbsp Ball® Classic Pectin

2 Tbsp bottled lemon juice

2 1/2 cups sugar

Directions

Bring wine and rosemary to a simmer in a small stainless steel or enameled saucepan to infuse. Turn off heat, cover and steep 30 minutes.

Pour wine through a fine wire-mesh strainer into a 4-qt. stainless steel or enameled saucepan. Discard rosemary. Stir in figs, pectin, and lemon juice. Bring mixture to a full rolling boil that cannot be stirred down, over high heat, stirring constantly.

Add sugar, stirring to dissolve. Return mixture to a full rolling boil. Boil hard 1 minute, stirring constantly. Remove from heat. Skim foam, if necessary.

Ladle hot jam into a hot jar, leaving 1⁄4-inch headspace. Remove air bubbles. Wipe jar rim. Center lid on jar. Apply band and adjust to fingertip-tight. Place jar in boiling water canner. Repeat until all jars are filled.

Process jars 10 minutes, adjusting for altitude. Turn off heat; remove lid, and let jars stand 5 minutes. Remove jars and cool.

This jam is delicious on warm and crusty bread or even paired with blue cheese. I prefer to use an organic and full bodied red wine like this one here. This would be wonderful as a gift to an autumn gathering.

*Disclosure: This is a sponsored post that is part of an ongoing partnership with the Fresh Preserving Division of Newell Brands. They have provided jars, equipment and monetary compensation. All thoughts and opinions expressed remain my own.