Rosemary Fig Preserves

We're blessed that the house we're in came with a fig tree. The problem is only two of us eat fresh figs and not a lot at that. I decided to use them up this year. Some are chopped in the freezer to make bread later and some I made these preserves with. The thing about these preserves is that they have converted two fig "haters" sure they still don't like them off the tree but they do like them prepared this way.

The recipe and ingredients are simple. The lime or lemon juice gives it a freshness, the rosemary is lovely in the preserves.

I don't do a lot of canning but I think we'll enjoy this small batch of preserves on crackers with cheese for sure.

Rosemary Fig Preserves

1 pound ripe figs, stemmed and quartered or chopped

1-2 sprigs of rosemary about 5 inches long

3/4 cup sugar (6-1/4 ounces/178 gr)

2 tablespoons honey (1-1/8 ounces, 30 gr)

1 lime ( OR 1 lemon)

1-1/2 tablespoons lime or lemon juice (3/8 ounce,11 gr)

pinch of salt

1. Zest the lime and set the zest aside. Juice the lime and set the juice aside.
2. Take one sprig of rosemary, remove the leaves and chop them finely. Discard the stem.
3. Place all of the ingredients into a small pot. (Figs, rosemary sprig, chopped rosemary, sugar,  honey, lime juice, lime zest, and salt)
4. Heat on medium high heat and stir. Lower to a simmer and cook for about 40 minutes.
5. Remove rosemary sprig, and strips of zest
6. Mash figs with a fork or blend if you want a smoother consistency.
7. Place into jars and cool. Store in the refridgerator. Or place in mason jars and process for 5-10 minutes store in a cool dry place.