I love this Strawberry Fig Preserves and I have a feeling you will too! It’s perfect to eat with toast, over ice cream, or by the spoonful!
About this Strawberry Fig Preserves
I remember the first time I ate Strawberry Fig Preserves. It was in the 1990s when I worked at a women’s jail here in San Diego.
One of the older ladies that worked there always made preserves and brought them in for the deputies to enjoy.
Her Strawberry Fig Preserves was the best concoction of them all! Because she knew how much I enjoyed it, she would make me a jar to take home.
She was such a doll! I feel bad that I don’t remember her name, but I’d like to think that she’d be proud of my efforts to replicate her recipe!
Excellent recipe. Unique combination. Love it.
—Silvia
How to Make Strawberry Fig Preserves
Ingredients
- 1 1/2 lbs fresh figs
- 1 1/2 lbs strawberries fresh or frozen
- 4 cups sugar
- zest from one lemon
- 1 tsp. cardamom
- 1/2 tsp. cinnamon
- 4 T. lemon juice
- 1 box Sure-Jell Pectin
Directions
Wash, then trim ends off of the figs. Prepare strawberries by slicing off the end with the leaves. If the strawberries are very large you can slice in half.
Place half of the fruit in an eight-quart Dutch oven. Then sprinkle with two cups of sugar. Repeat with the remaining fruit and sugar.
Add lemon zest and spices, gently mixing them in.
Place the pot over low heat, uncovered, allowing the sugar to melt slowly.
Once the sugar begins to liquefy, gently stir so that the fruit does not get scorched.
When the mixture begins to boil, lower the temperature and allow the preserves to simmer for 30 minutes.
Meanwhile, place the jars and lids in a large pot filled with enough water to fully submerge the jars. Boil for approximately ten minutes to sterilize.
After the preserves has simmered for 30 minutes, add lemon juice and pectin, and mix quickly to completely dissolve the pectin.
Simmer, uncovered, for an additional ten minutes.
Carefully pour the preserves into the jars, leaving a 1/4″ space from the top of the jar. A canning funnel really helps with this step.
Wipe off the lids and sides of the jars, then seal tightly with the caps.
Process in the boiling water for an additional ten minutes.
Store in the panty up to a year.
The complexity and powerful flavor combinations in this recipe are amazing! Found this recipe by accident when searching for a strawberry-fig jam recipe that I had used previously which contains strawberry jello rather than the fresh fruit. Loved the prior recipe, but it does not even compare to this one. I’ve already frozen strawberries from my garden this year to use when the figs get ripe in early July. Several friends to whom I’ve given a taste are also saving strawberries for the same reason. This is a wonderful recipe!!!
—George
Other Jam and Preserves Recipes
In my cookbook, “Mom’s Authentic Assyrian Recipes,” I share a recipe for my fig jam. Each Fall, my relatives request a shipment of Fig Preserves.
Because I love fig jam as much as I do, it was the first jam or preserves that I learned to make. Since then I’ve made many other jams and preserves including quince jam, plum preserves, Loquat Jam, and pear-apple preserves.
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Strawberry Fig Preserves
Ingredients
- 1 1/2 lbs fresh figs
- 1 1/2 lbs strawberries fresh or frozen
- 4 cups sugar
- zest from one lemon
- 1 tsp. cardamom
- 1/2 tsp. cinnamon
- 4 T. lemon juice
- 1 box Sure Jell Pectin
Instructions
- Wash, then trim ends off of the figs. Prepare strawberries by slicing off the end with the leaves. If the strawberries are very large you can slice in half.
- Place half of the fruit in an eight-quart Dutch oven. Then sprinkle with two cups of sugar. Repeat with the remaining fruit and sugar.
- Add lemon zest and spices, gently mixing them in.
- Place the pot over low heat, uncovered, allowing the sugar to melt slowly.
- Once the sugar begins to liquify, gently stir so that the fruit does not get scorched.
- When the mixture begins to boil, lower the temperature and allow the preserves to simmer for 30 minutes.
- Meanwhile, place the jars and lids in a large pot filled with enough water to fully submerge the jars. Boil for approximately ten minutes to sterilize.
- After the preserves has simmered for 30 minutes, add lemon juice and pectin, and mix quickly to completely dissolve the pectin.
- Simmer, uncovered, for an additional ten minutes.
- Carefully pour the preserves into the jars, leaving a 1/4″ space from the top of the jar. A canning funnel really helps with this step.
- Wipe off the lids and sides of the jars, then seal tightly with the caps.
- Process in the boiling water for an additional ten minutes.
- Store in the panty up to a year.
HildaSterner says
Thank you so much! Appreciate the feedback.
Silvia Merschon says
Excellent recipe . Unique combination. Love it.
HildaSterner says
Hi George, What a wonderful comment to wake up to. I’m really pleased that you enjoyed this recipe and appreciate that you took the time to write the sweet review. My figs aren’t usually ready until August, but I do freeze them for all-year-round use in fig recipes. I don’t know how I’m going to live without them in Montana.
George ATHERTON says
The complexity and powerful flavor combinations in this recipe are amazing! Found this recipe by accident when searching for a strawberry-fig jam recipe that I had used previously which contains strawberry jello rather than the fresh fruit. Loved the prior recipe, but it does not even compare to this one. I’ve already frozen strawberries from my garden this year to use when the figs get ripe in early July. Several friends to whom I’ve given a taste are also saving strawberries for the same reason. This is a wonderful recipe!!!