Unlike traditional canned jam, these preserves do not require long days of 

preparation and exact cooking times or any cooking at all sometimes.  all you need 

are fresh ripe fruit, clean jars, sugar and pectin to help the jam set.  Be sure to use 

fruit that is perfectly ripe...the jam is only as good as the fruit used.

2 apples, peeled, cored and chopped

1 ½ cups sugar

¼ cup apple juice

juice of one lemon

2 tsp. minced rosemary

4 cups quartered figs (about 2 pints)

1 tsp. sea salt

In a 3 Quart Sauce Pan, combine the apples, sugar, apple juice, lemon juice and rosemary.

Stir.

Bring to a boil over medium heat and cook for about 10 minutes, stirring occasionally, until the apples are soft.

Place the figs in a large mixing bowl and add the salt.

Add the apple mixture to the fig mixture and stir to combine.

Mash with a potato masher just until the figs and apples start to break into pieces, but are still in chunks.

Pour into clean jars or freezer containers, leaving ¾ inch of space at the top to allow for expansion in the freezer. 

Store refrigerated for up to 3 weeks or in the freezer for up to 1 year.  

Thaw in the refrigerator when ready to use.

Note*  Apples are naturally high in pectin, so this recipe doesn't require any additional pectin to help set the jam.

Use on a crusty bread with a slice of brie, pecorino romano cheese or Greek myzithra cheese and lightly toast.