A fall centric recipe with a deep flavor figs, red wine, and rosemary. It is a simple but impressive recipe that comes together quickly.

Ingredients

For the Chocolate Meringue Base:

• 1½ cups merlot or other fruity red wine
• 2 tablespoons fresh rosemary leaves
• 2 cups finely chopped fresh figs
• 3 tablespoons Ball® Classic Pectin
• 2 tablespoons bottled lemon juice
• 2 ½ cups sugar

Instructions

• Bring wine and rosemary to a simmer in a small stainless steel or enameled saucepan. Turn off heat, cover and steep 30 minutes.
• Pour wine through a fine wire-mesh strainer into a 4-qt. stainless steel or enameled saucepan. Discard rosemary. Stir in figs, pectin, and lemon juice. Bring mixture to a full rolling boil that cannot be stirred down, over high heat, stirring constantly.
• Add sugar, stirring to dissolve. Return mixture to a full rolling boil. Boil hard 1 minute, stirring constantly. Remove from heat. Skim foam, if necessary.
• Ladle hot jam into a hot jar, leaving 1⁄4-inch headspace. Remove air bubbles. Wipe jar rim. Center lid on jar. Apply band and adjust to fingertip-tight. Place jar in boiling water canner. Repeat until all jars are filled.
• Process jars 10 minutes, adjusting for altitude. Turn off heat; remove lid, and let jars stand 5 minutes. Remove jars and cool.

Recipe from Mississippi Vegane