Fig jam with almonds, lemon and rosemary

2 servings
18 min
35 min
Very Easy




  • 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.
  • 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).


Fig jam with almonds, lemon and rosemary, photo 1
Fig jam with almonds, lemon and rosemary, photo 2


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