I made a batch of microwaved fig jam (like the orange fig jam I made last year) and while it was delicious, it was a little sweet for my taste. With a second pint of local figs (yes, local), I decided to make a second batch of jam, decreasing the sugar and adding grated lemon and rosemary, both of which did the trick. This is great with goat cheese on crispy crackers topped with a few drops of olive oil and a few rosemary leaves, which by the way is a simple appetizer that seems much more than it is.
Fig Jam with Rosemary and Lemon
1 dry pint fresh figs, cut into ½-inch pieces (yielding about 2 c)
1 c sugar
1 tsp grated lemon rind
1 tsp snipped rosemary leaves
Pinch of salt
Place all ingredients in a bowl that fits in the microwave oven and stir to combine. Let the mixture macerate for about 30 minutes. Prepare jars for water bath canning. Place a saucer in the freezer for testing the gel. Microwave the mixture at high speed for 6-8 minutes or until boiling. Remove and stir. Put the bowl back in the microwave and cook for another 5 minutes, stirring and checking the gel. (Place a drop on the frozen saucer. If it wrinkles to the touch, it has gelled. If not, continue to cook for another few minutes until the gel has set. Pour into prepared jars and process in a water bath canner for 10 minutes. Turn off the heat, remove the canner lid and let sit for 5 minutes before removing to a counter to sit undisturbed until cool.