Fig Jam with Lemon and Rosemary

Summer may be coming to an end, but in kitchens the sunshine lingers, captured in jars of homemade jams, preserves, and spreads. These little treasures of sweetness carry us through the colder months, bringing back the flavors and warmth of summer even on the grayest winter days.

There’s nothing more satisfying than opening your pantry and finding jars filled with peaches, blackberries, tomatoes, figs… ready to bring a taste of summer back to the table. And figs are the star of today’s recipe, thanks to our Cesarina Francesca, our home cook from Civitavecchia: a delicious fig jam. But this isn’t your classic fig jam. This recipe has a twist—fresh lemon for brightness and a hint of rosemary for an aromatic, slightly savory touch. The result? A jam that is truly unique and absolutely irresistible.

“Every family has their own summer preserves: some make tomato sauce, others prepare vegetables in oil. In my family, it was always fig jam. One summer, my grandmother accidentally dropped a sprig of rosemary into the pot along with the figs and lemon. To our surprise, the flavor was incredible—the rosemary added a distinctive, slightly pungent note. Since then, this jam has become our way of saying goodbye to summer and welcoming autumn. For us, even a simple slice of bread spread with this fig jam feels like a celebration”.

As with any recipe that relies on just a few ingredients, quality makes all the difference. Choosing the best figs is the key to perfect jam. There are several varieties—green, purple, and black figs—each with its own character. Figs are harvested twice a year: the large “fioroni” in early summer (May–June), and the smaller but more flavorful “true figs” from late August to September.

Preservation is just as important as the fruit itself: jars must be carefully sterilized and sealed airtight to ensure proper storage. For more details, you can consult the official food safety guidelines from your National Institute of Health.

How to Enjoy Fig Jam

Figs, especially when harvested at the end of summer, are naturally sweet and ideal for jam-making. Just a spoonful can transform a homemade tart, elevate a slice of toast, or add a gourmet touch to a cheese board. Try pairing it with a bold blue cheese like Roquefort or Gorgonzola—you’ll love the contrast of sweet and savory.

Jam, Jelly, or Preserve?

These terms are often used interchangeably, but there are some distinctions:

• Jam: in Europe, “marmalade” refers only to citrus-based spreads (like orange or lemon), with at least 20% fruit content.
• Fruit Jam (Confettura): made with other fruits, it must contain at least 35% fruit (or 45% in “extra” versions). The texture is softer and more spreadable than marmalade.
• Preserve: a broader term that includes jams, marmalades, jellies, and any fruit spread designed for long storage.