I absolutely love sharing this Strawberry Fig Jam Recipe with friends because it’s one of those homemade treats that feels luxurious yet so easy to whip up. The balance between the sweetness of ripe strawberries and the deep, complex flavor of fresh figs creates a jam that’s truly unique. Whether I’m spreading it on morning toast or adding a dollop to a cheese board, it always brings a little extra joy to the table.
When you make this Strawberry Fig Jam Recipe at home, you’ll find that the addition of balsamic vinegar adds a subtle tang that sets it apart from your typical fruit jam. Plus, it’s perfect for preserving those summer and early fall figs and berries so you can enjoy their flavors long after the season ends. I promise once you try this, you’ll want to keep a jar in your fridge all year round!
Why You’ll Love This Recipe
- Rich Flavor Combination: Fresh figs and strawberries create a jam that’s sweet, tangy, and beautifully balanced.
- Simple Ingredients: You likely have most of what you need in your kitchen—nothing fancy, just good fruit and pantry basics.
- Versatile Usage: This jam shines on toast, cheese boards, or as a fancy topping for desserts and appetizers.
- Easy to Make: Even if you’re new to jam-making, the steps are straightforward and forgiving.
Ingredients You’ll Need
For this Strawberry Fig Jam Recipe, you’ll want the freshest fruit you can find, plus a few pantry staples that bring out all those natural flavors. The balsamic vinegar is a lovely twist that helps deepen the jam’s character.
- Fresh Figs: Look for ripe figs that are soft but not mushy for maximum sweetness and flavor.
- Strawberries: Choose bright, fragrant strawberries that are firm to the touch for the best jam texture.
- Sugar: White granulated sugar works perfectly to help the jam set and balance fruit acidity.
- Lemon Juice: Fresh lemon juice adds brightness and acts as a natural preservative in your jam.
- Balsamic Vinegar: Adds a subtle tang and complexity—don’t skip this if you want that signature flavor twist.
Variations
One of the best things about this Strawberry Fig Jam Recipe is how easily you can tailor it to your taste or dietary needs. I like to switch it up every now and then, keeping things fresh and exciting.
- Less Sugar Option: I’ve made it with a bit less sugar when I wanted a more tart jam, and it still set nicely—just keep an eye on the cooking time.
- Spiced Jam: Adding a pinch of cinnamon or a splash of vanilla extract can give your jam a cozy twist that’s perfect for fall.
- Alcohol Infused: For a fancy touch, stir in a tablespoon of port or red wine at the end—I tried this for a holiday gift and everyone loved it!
- Vegan-Friendly: This recipe is naturally vegan, so feel confident making it for your plant-based friends.
How to Make Strawberry Fig Jam Recipe
Step 1: Prep Your Fruit Like a Pro
Start by washing your strawberries and figs thoroughly—this step is really important for clean, fresh jam. Then, remove strawberry stems and slice the fruit into small pieces, about quarters or bite-sized chunks. The figs get the same treatment; they’re soft and sweet, so just be gentle while chopping. I like to keep the pieces similar in size for an even cook and a pleasant texture.
Step 2: Cook Down the Fruits and Sugar
Place your chopped strawberries and figs into a large saucepan, then add the sugar and freshly squeezed lemon juice. Bring everything to a gentle boil over medium heat, stirring occasionally so it doesn’t stick or burn on the bottom. Once boiling, reduce the heat to medium-low and let the mixture simmer for 25 to 30 minutes. You’ll see it thicken and the fragrance will fill your kitchen—this step is when the magic happens.
Step 3: Stir in Balsamic Vinegar and Test for Doneness
Right before you finish up, stir in two tablespoons of balsamic vinegar to give the jam its signature tang. To check if the jam is ready, pop a small spoonful on a chilled plate and run your finger through it—if it wrinkles and holds its shape, you’re good to go. If not, give it a few more minutes and test again. This simple test saved me from ending up with runny jam more than once!
Step 4: Jar Up and Process for Storage
Using a ladle, carefully spoon the jam into sterilized jars, leaving about ¼ inch of headspace at the top. Wipe the rims clean with a damp cloth to make sure they seal properly, then place the lids on and twist them shut. If you want your jam to be shelf stable, process the jars in a boiling water bath for at least 10 minutes, making sure water covers the jars by an inch. I always flip mine upside down afterward and let them cool completely—this helps ensure the perfect seal.
Pro Tips for Making Strawberry Fig Jam Recipe
- Use Ripe Fruit: For the best flavor, choose figs that are soft but not mushy and strawberries that are firm yet fragrant.
- Consistent Chopping: Cut your fruit into similar sizes to ensure even cooking and a nice jam texture.
- Don’t Rush the Simmer: Patience during the simmering phase pays off—low and slow means deeper flavor and a better set.
- Seal Jars Properly: Avoid seal failures by wiping jar rims clean and processing jars in a boiling water bath if you want long-term storage.
How to Serve Strawberry Fig Jam Recipe
Garnishes
I like to garnish dishes featuring this jam with fresh mint leaves or a few thin slices of fresh figs when in season—it adds a lovely freshness and color that elevate the look and flavor. For a more rustic touch, sprinkling crushed nuts like pistachios or almonds over the jam adds unexpected crunch and nutty depth.
Side Dishes
This jam pairs beautifully with crusty sourdough bread or buttery croissants at breakfast. For savory pairing, I love serving it alongside baked brie, prosciutto, and a fresh charcuterie board—such a crowd-pleaser at parties and family gatherings.
Creative Ways to Present
For a special occasion, try layering the jam in small glass jars topped with whipped goat cheese or ricotta, a drizzle of honey, and crushed pistachios to create tasty mini desserts or appetizers. Another fun idea I’ve tried is swirling a spoonful into Greek yogurt with granola for a colorful breakfast parfait.
Make Ahead and Storage
Storing Leftovers
If you don’t get through your jam right away, store opened jars in the fridge and use within a month. I like to label each jar with the date so I keep track, and I’ve found that refrigerated jam stays delicious and fresh, maintaining its texture and flavor.
Freezing
I’ve frozen extra jam in smaller airtight containers without any issue. When ready, just thaw in the fridge overnight. While freezing can slightly change the texture, the flavor remains wonderful, making it a great backup option for busy days.
Reheating
To refresh jam that’s thickened too much or refrigerated leftovers, warm gently in a small saucepan over low heat while stirring frequently. This loosens the texture without cooking it further. Just be careful not to boil it again, or you risk changing the flavor.
FAQs
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Can I use frozen fruit for this Strawberry Fig Jam Recipe?
Absolutely! If fresh figs or strawberries aren’t in season, frozen can work well. Just thaw and drain any excess liquid before cooking to avoid overly watery jam. The texture might be slightly softer, but the flavor stays delightful.
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How long does homemade strawberry fig jam last?
Unopened, properly sealed jars can last up to a year stored in a cool, dark place. Once opened, refrigerate the jam and consume within 3-4 weeks for the freshest taste and best quality.
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Do I need to add pectin to this jam?
This recipe doesn’t require added pectin because figs naturally contain enough to help set the jam. Your simmering and sugar ratio will usually get you that perfect jam-like consistency without the need for extra gelling agents.
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Can I make this jam sugar-free?
You can reduce the sugar, but keep in mind that sugar helps with preservation and setting the jam. Using sugar substitutes may affect texture and shelf life, so if you try it, be prepared for a softer jam and refrigerate it immediately.
Final Thoughts
I hope you’ll enjoy making and savoring this Strawberry Fig Jam Recipe as much as my family and I do. It’s such a satisfying project that delivers pure flavor joy with every spoonful. Trust me, once you make it, you’ll find it hard to buy jam from the store again—this fresh, vibrant, homemade goodness really can’t be beat!
Print
Strawberry Fig Jam Recipe
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 4 jars (approximately 1 cup each)
- Category: Jam
- Method: Stovetop
- Cuisine: American
- Diet: Vegetarian
Description
This delightful Strawberry Fig Jam combines fresh figs and strawberries with sugar, lemon juice, and a touch of balsamic vinegar to create a sweet, tangy preserve perfect for spreading on toast, scones, or pairing with charcuterie and baked brie. Easy to make on the stovetop and suitable for shelf storage when properly sealed.
Ingredients
Fruits
- 1 pound (500g) fresh figs, washed and chopped
- 1 pound (500g) strawberries, washed and chopped
Other Ingredients
- 2 cups sugar
- Juice of 1 lemon or 3 tablespoons lemon juice
- 2 tablespoons balsamic vinegar
Instructions
- Prepare Fruit: Wash the strawberries and figs thoroughly. Remove the stems, then chop the fruit into small pieces by cutting them in halves and then quarters to ensure even cooking.
- Cook: Place the chopped strawberries and figs into a saucepan. Add the sugar and lemon juice, then bring the mixture to a boil over medium-high heat. Once boiling, reduce the heat to medium-low and allow to simmer for 25 to 30 minutes, stirring occasionally.
- Add Balsamic: When the jam has thickened and is nearly done, stir in the balsamic vinegar to add a subtle tang and depth of flavor. Do this before bottling to preserve its brightness.
- Test for Doneness: To check if the jam is ready, place a small spoonful on a chilled plate and let it sit for a minute. Push it gently with your finger—if the jam wrinkles and holds its shape, it is done.
- Fill Jars: Using a ladle, carefully spoon the hot jam into sterilized jars, leaving about ¼ inch of headspace at the top. Wipe the rims clean with a damp cloth, place the lids on the jars, and screw the bands on to seal.
- Process Jars: For shelf-stable jam, submerge the filled jars in a boiling water bath ensuring water covers jars by at least 1 inch. Boil for at least 10 minutes to properly seal the jars.
- Cool: Carefully remove the jars from the water bath and flip them upside down. Allow them to cool undisturbed for at least 12 hours. Check the seals by pressing the center of the lids – properly sealed lids should not pop back.
- Enjoy: Store sealed jars in a cool, dark place for up to one year. Once opened, keep refrigerated. Serve the jam on breakfast toast, scones, charcuterie boards, or paired with baked brie as an appetizer.
Notes
- Use ripe but firm figs and strawberries for the best texture and flavor.
- If you prefer a less sweet jam, reduce sugar slightly but keep enough to preserve the jam properly.
- Always sterilize jars and lids before filling to ensure safe preservation.
- Adjust cooking time if you desire a thicker or runnier consistency.
- Balsamic vinegar adds complexity but can be omitted if preferred.
- Test jars for seal before storing; refrigerate any jars that do not seal properly.
Nutrition
- Serving Size: 2 tablespoons
- Calories: 90
- Sugar: 22g
- Sodium: 2mg
- Fat: 0g
- Saturated Fat: 0g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 23g
- Fiber: 1g
- Protein: 0.5g
- Cholesterol: 0mg
