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
Units
Scale
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
