Strawberry Fig Jam
Homemade Strawberry Fig Jam! This is a wining flavor combination and a little bit of heaven in a jar. This homemade jam is the real deal, made from fresh strawberries and fresh figs. No Jello added! Sweet!
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Servings: 2 Pint
Calories: 70kcal
Ingredients
- 3 cups 1 pound fresh strawberries, hulled and sliced
- 3 cups 1 pound fresh figs, stemed and sliced
- ¼ cup fresh lemon juice
- 1 box natural pectin (I used Sure-Jell) (1.75 ounce)
- 4 cups granulated sugar (divided) (800 grams)
- 1 tablespoon butter
Instructions
- Heat the oven to 200°F. Wash and rinse 4, 1-cup canning jars and their lids. Set the jars and lids on a small paper-towel lined sheet pan and transfer to the oven to stay hot.
- Add the sliced fruit to the bowl of a food processor and pulse to chop. Tip the chopped fruit into a 2 or 4 qt saucepan and stir in the lemon juice.
- In a small dish, combine the pectin and 1/4 cup of the sugar, mixing well, then stir into the chopped fruit.
- Adjust the heat under the saucepan to medium-high and bring the mixture to a full, rolling boil while constantly stirring for about 10 minutes.
- Stir in the remaining sugar and the butter. Bring the mixture back to a full, rolling boil for exactly 1 minute while stirring.
- Remove the saucepan from the heat and skim off any foam that may have accumulated on top. Ladle the jam into the hot jars.
- Store the jam in the fridge for three months or the freezer for six months.
Notes
- Lemon juice adds additional acid to the fruit as well as flavor.
- Adding butter while the fruit is cooking will keep foam from forming on the top. It is possible that some foam may still surface, if so, skim it off with a tablespoon.
- Fill the hot jars with the hot jam to prevent the jar from cracking.
- If planing to freeze the jam, leave 1/2-inch head room for the jam to expand. I usually do not add the lid until the jam has frozen completely.
Nutrition
Serving: 2Tablespoons | Calories: 70kcal | Protein: 17g | Sugar: 13g