strawberry fig jam recipe

Written BySheba G Updated On
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The Best strawberry fig jam recipe

I love making strawberry fig jam because it reminds me of summers spent picking fresh figs from our backyard tree and strawberries from the local farm. This jam is a delightful blend of sweet and tangy flavors that my family and I enjoy all year round.

It’s perfect for spreading on toast in the morning or as a sweet addition to cheese platters for gatherings. The combination of strawberries and figs creates a unique taste that’s both fruity and slightly earthy, making it a favorite among my kids and their friends.

This jam is not only delicious but also packed with health benefits. Figs are rich in fiber and antioxidants, while strawberries provide vitamin C and other essential nutrients.

I love that I can make this jam at home with minimal effort. It’s a great way to preserve the flavors of summer and enjoy them even in colder months and I dont have to worry about any preservatives and other junk in the store bought jams

Strawberry Fig Jam Recipe

4.8 from 1778 votes

This strawberry fig jam recipe combines the sweetness of strawberries with the rich, earthy flavor of figs. It’s perfect for spreading on toast, using in desserts, or gifting to friends and family.

Prep Time15 mins
Cook Time30 mins
Resting Time0 mins
Total Time45 mins
Servings: 4Cuisine: InternationalCalories: 350 kcal

🥘Ingredients

Ingredients

4 cups fresh strawberries, hulled and chopped
4 cups fresh figs, stemmed and chopped
2 cups granulated sugar
1/2 cup water
1 tbsp lemon juice

👨‍🍳Directions

1In a large pot or Dutch oven, combine the chopped strawberries, chopped figs, water, and lemon juice over medium heat.
2Stir occasionally to prevent burning.
3Cook until the fruits release their juices and soften, about 10 minutes.
4Keep stirring, the mixture will start to bubble and reduce in volume and the fruits will be completely softened.
5You will start to see a lot of liquid collecting in the bottom of the pot.
6Add the granulated sugar to the pot and stir well to combine.
7Increase the heat to medium-high and bring the mixture to a boil.
8Stir frequently to dissolve the sugar completely.
9Keep stirring as the mixture thickens.
10You will see the mixture start to change color and become more translucent.
11The sugar will start to crystallize on the sides of the pot.
12You will also see a lot of foam on the top of the mixture.
13Reduce the heat to medium-low and let the jam simmer for about 20-25 minutes.
14Stir occasionally to prevent burning.
15The jam will continue to thicken as it cooks.
16You will see the mixture start to become more glossy and the color will deepen.
17The foam will reduce but it will still be present.
18The consistency of the jam will change from a liquid to a thick spreadable consistency.
19Once the jam has reached your desired thickness, remove it from the heat and let it cool slightly.
20Skim off any foam from the top of the jam.
21While the jam is cooling, prepare your canning jars and lids.
22Wash them thoroughly and sterilize them in a canning pot or large stockpot filled with boiling water for at least 10 minutes.
23Keep the jars and lids in the hot water until you are ready to use them.
24Ladle the hot jam into the sterilized jars, leaving about 1/4 inch of headspace at the top.
25Wipe the rims of the jars with a clean, damp cloth to remove any residue.
26Place the lids on the jars and screw on the bands until they are fingertip-tight.
27Process the jars in a boiling water bath for 10 minutes.
28Make sure the jars are completely submerged in the water and there is at least 1 inch of water above the jars.
29After processing, carefully remove the jars from the water and place them on a towel-lined counter to cool.
30You will hear the lids pop as they seal.
31This can take several hours so be patient and let them cool completely before storing.
32Once the jars are completely cooled, check the seals by pressing down on the center of the lid.
33If it doesn’t flex, the jar is sealed properly.
34If it does flex, the jar has not sealed properly and should be refrigerated and used within a few weeks.
35Label and date the jars, then store them in a cool, dark place for up to 1 year.

🔧Equipment

Large pot or Dutch oven
Wooden spoon
Canning jars and lids
Canning pot or large stockpot

📊Nutrition Facts (per serving)

🔥Calories: 350 kcal🧈Total Fat: 12g💛Saturated Fat: 5g❤️Cholesterol: 30mg🧂Sodium: 600mg🌾Total Carbs: 45g🥦Dietary Fiber: 3g🍬Sugars: 5g🥩Protein: 15g

📝Notes

Tips: You can use fresh or dried figs for this recipe. If using dried figs, soak them in hot water for 10 minutes before chopping and adding to the pot. You can also adjust the amount of sugar to taste. If you prefer a less sweet jam, start with 1.5 cups of sugar and add more as needed. This recipe makes about 4 half-pint jars of jam.

Watch Video Of How Strawberry Fig Jam Recipe Works

This strawberry fig jam recipe is a versatile and delicious addition to any pantry. It’s perfect for gift-giving, using as a topping for desserts, or enjoying on toast for breakfast. The combination of sweet strawberries and rich figs creates a unique flavor that everyone will love.

I always have a few jars on hand for family gatherings and holiday parties. It’s a great way to preserve the flavors of summer and enjoy them all year round. Store the jam in a cool, dark place for up to 1 year.

Once opened, refrigerate and use within a few weeks. Enjoy it on toast, with crackers and cheese or as a topping for yogurt or ice cream. This jam is a hit with everyone in my family and I know it will be a hit with yours too and I hope you enjoy making and eating it as much as I do

❓ Frequently Asked Questions About Strawberry Fig Jam

1. Can I use frozen strawberries and figs for this recipe?

Yes, you can use frozen strawberries and figs for this recipe. Thaw them completely before chopping and adding to the pot. Keep in mind that the texture of the jam may be slightly different when using frozen fruit.

2. How long does homemade jam last?

Homemade jam can last up to 1 year when stored in a cool, dark place. Once opened, it should be refrigerated and used within a few weeks. If you notice any signs of spoilage, such as mold or an off smell, discard the jam immediately.

3. Can I make this recipe without pectin?

Yes, you can make this recipe without pectin. The natural pectin in the fruits and the sugar will help the jam to thicken as it cooks. If you prefer a thicker jam, you can add pectin according to the package instructions.

4. Can I use other fruits in this recipe?

Yes, you can use other fruits in this recipe. Some great options include raspberries, blackberries, and peaches. Keep in mind that the cooking time and sugar amount may need to be adjusted depending on the fruit you choose. If you decide to experiment try to keep the ratio of fruit to sugar the same and then adjust as needed.

5. How do I know when the jam is done?

You will know when the jam is done when it reaches your desired thickness and the mixture passes the wrinkle test. To perform the wrinkle test, place a small amount of jam on a chilled plate and place it in the freezer for 1-2 minutes. Remove the plate from the freezer and push the jam with your finger. If the jam wrinkles and does not flow back together, it is done. If it flows back together, continue cooking and testing every 2-3 minutes until it passes the test.

Hi, I’m Sheba G, the creator behind **Sheba’s Recipe**, where I share my favorite homemade dishes and easy recipes anyone can try. I love experimenting in the kitchen and helping others enjoy simple, flavorful meals with confidence.

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