Rinse the figs and slice the stems off. Cut into halves if figs are small, into quarters if large. Put them into a large saucepan or a bowl.

Mix the remaining ingredients and pour over the figs. Stir gently and cover. Leave the figs alone at room temperature for 2 hours, stirring twice during that time. Remove the rosemary sprig.

Turn the heat to high and boil the considerably softened and juicy fig mixture. Stir often, keeping a sharp eye out for when the jam starts to thicken. Don’t reduce the heat, just keep stirring to prevent scorching. Test the jam on a cold plate; if a drop holds its shape, it’s ready. The whole thing should take no more than 20 minutes and maybe only 15.

Remove the bay leaf and if you like, purée the jam before storing. I use a stick blender and purée it right there in its pan, while its still somewhat hot

Spoon in to sterilised jars

Serve teaspoons of this jam with white cheeses or a nice mature Brie also pairs well with it. A glass of chilled Chardonnay with them never did anyone any harm!