ORANGE ROSEMARY FIG JAM

Steps:

• Mix the 1/4 cup sugar and pectin together.
• In a large, deep, nonreactive saucepan, toss all ingredients and bring to a boil, stirring until the sugar is completely dissolved. Cooking over high heat, stirring, until the fruit is soft and the liquid runs off the side of a spoon in thick, heavy drops, about 20 minutes. Remove rosemary and discard.
• Spoon the jam into three 1/2-pint jars, leaving 1/4 inch of space at the top. Close the jars and let cool to room temperature. Store the jam in the refrigerator for up to 3 months.
• Or.
• Place in sterilized Ball jars, leaving 1/4-inch head space.
• Wipe rims and adjust caps.
• Process half-pints and pints 10 minutes.
• in hot-water bath covering with 2 inches of water.
• Turn flame off and remove lid let sit 5 minutes.
• Remove jars and cool for 12-24 hours.
• You can remove rings and wipe jars.
• Store in a cool dark place.
• Optional for those that like it smoother without chunks you can blend the figs using an immersion blender while cooking.
• Altitude times.
• 1,000-3000 for 5 minutes.
• 3000-6000 for 10 minutes.
• 6000-8000 for 15 minutes.
• 8000-10,000 for 20 minutes.