Strawberry Fig Preserves

I remember the first time I ate strawberry fig preserves. It was in the 90’s when I worked at a women’s jail. One of the older ladies that worked there always made preserves and different types of jams and brought them in for the deputies to enjoy. Her strawberry and fig preserves was the best concoction of them all.

Back then, I wasn’t much of a cook, so I didn’t even consider asking her for the recipe. These days, I’m  a jam-making-machine, at least that’s what a friend recently called me. This is my attempt at recreating that wonderful preserves. I feel bad that I don’t even remember her name, but I’d like to think that she’d be proud of my efforts!

 



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Strawberry Fig Preserves
Strawberry fig preserves
Cuisine Assyrian
Prep Time 10 minutes
Cook Time 40 minutes
Passive Time 10 minutes
Servings
1/2 pint jars
Ingredients
Cuisine Assyrian
Prep Time 10 minutes
Cook Time 40 minutes
Passive Time 10 minutes
Servings
1/2 pint jars
Ingredients
Strawberry fig preserves
Instructions
  1. Wash and trim ends off of the figs. Then prepare the strawberries by slicing off the end with the leaves. If the strawberries are very large you can slice in half, otherwise leave whole.
  2. 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.
    strawberries and figs
  3. Add lemon zest and spices, gently mixing them in.
    jam
  4. Place the pot over low heat, uncovered, allowing the sugar to melt slowly.
    strawberry jam
  5. Once the sugar begins to liquify, gently stir so that the fruit does not get scorched.
    Strawberry fig preserves
  6. When the mixture begins to boil, lower the temperature and allow the preserves to simmer for 30 minutes.
    jelly figs strawberries
  7. 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.
    sterilizing jars
  8. After the preserves has simmered for 30 minutes, add lemon juice and pectin, and mix quickly to completely dissolve the pectin.
    pectin
  9. Simmer, uncovered, for an additional ten minutes.
    fig preserves
  10. 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!
    Strawberry fig preserves
  11. Wipe off the lids and sides of the jars, then seal tightly with the caps.
    Strawberry fig preserves
  12. Process in the boiling water for an additional ten minutes.
    jam processing
  13. Store in the panty up to a year, but honestly, they shouldn't last that long. I mail jars off to relatives and share the rest with my closest local friends. My favorite way to eat this preserves is as a topping over vanilla bean ice-cream. What's your favorite way to eat preserves?
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