Start by bringing the apple vinegar and rosemary to a gentle simmer in a small saucepan. Once it simmers, turn off the heat, cover it, and let it steep for about 30 minutes.

While your vinegar is steeping, wash your jars and lids in hot soapy water, then rinse them well and drain on a clean dish towel. Cover them with another towel to keep them warm.

Fill a large stockpot two-thirds full with hot water and bring it to a boil. Carefully lower your canning jars into this pot once it's boiling.

Pour the infused apple vinegar through a fine mesh strainer into a separate saucepan. Discard the rosemary leaves.

Stir in the finely chopped figs, powdered pectin, and bottled lemon juice into the strained vinegar. Bring this mixture to a full rolling boil over high heat while stirring constantly.

Once boiling hard, add in all of the granulated sugar while stirring until fully dissolved. Return this mixture back to a full rolling boil for one minute while continuing to stir constantly.

Remove your jars from the water bath carefully; ladle hot jam into each jar leaving about a quarter-inch headspace at the top.

Place filled jars back into your boiling water bath pot carefully and process for about ten minutes.

After processing time is up, turn off heat under your pot but leave lids on while letting jars sit in water for another five minutes.

Once cooled completely, check each lid by pressing down at its center; if it doesn’t flex up or down—it’s sealed perfectly!