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Strawberry-Fig Jam

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My canning series continues today with a recipe for Strawberry Fig Jam.  Last year I made a ton of Fig Jam; however, Brad didn’t like it and thought it was “boring” so this year I decided to modify the recipe to add strawberries.

Here is the recipe that I used:

Ingredients:

  • 1 1/3 cups Chopped Strawberries
  • 1 1/3 cups Chopped Figs
  • 2/3 cups Water
  • 3 Tablespoons Pectin

Directions:

  1. Combine fruit and water in a large sauce pan over medium-high heat
  2. Gradually stir in the pectin
  3. Stir in the sugar and bring to a boil
  4. Boil for 1 minute
  5. Add jam to jars, leaving 1/4 inch headspace
  6. Process in a hot bath canner for 10 minutes

I have included an image below that has been sized to 4×6, feel free to print it out and add to your recipe box for an easy jam recipe.

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Comments

  4. can you believe I’ve never actually tried a fig? Fig jelly, yes. But not a real fig. It’s on my list for fall. I’ve also never canned… very impressed by this!!

    Have a lovely evening <3 Amy @ Interpret As You May

    {I have a celebratory giveaway going on now. Would love for you to enter! amyreneonline.com}

  6. Great idea to combine figs/strawberries! But,I think I’m not seeing something…. how much sugar? (Oh, sorry, see on printable label!) And, how many pints does this make? Thanks loads for more wonderful ideas!

    • For my most recent batch, I actually adjusted the recipe and simply followed the directions on the pectin container. I think that it worked out to be about 1 cup of fruit = 1/2 pint of jam after everything was added and cooked down.

      • TY! Right now, am perfecting a rustic blueberry tart with almond, lemon, thyme crust; peach one next, then on to jams & butters for up coming scones….
        … enjoy the day! :)

  7. Hi Kendra,
    Your Strawberry-Fig Jam sounds Amazing, but I’m just wondering if the figs in your recipe are fresh or dried? Thank you for sharing your yummy recipes with us!!