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    You Are Here Home » Jam and Preserves Recipes

    Published: Aug 8, 2017 Updated: Apr 2, 2022 by Hilda Sterner | This post may contain affiliate links 17 Comments

    Strawberry Fig Preserves

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    strawberry fig preserves pin

    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! And if you have more figs to spare, be sure to try my Fig Preserves recipe.

    strawberry fig jam in a jar on a red and gray dishtowel

    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.

    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. I decicate this recipe to that wonderful lady.

    Jump to:
    • 🍓How to Make This Recipe
    • 👩🏼‍🍳Recipe Pro Tips
    • 🍑Related Recipes
    • 📖 Recipe
    • 💬 Comments

    🍓How to Make This Recipe

    Step 1: 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.

    Step 2: Place half of the fruit in an eight-quart Dutch oven. 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, and allow sugar to melt slowly.

    fruit being stirred in a pot

    Step 3: Once the sugar begins to liquefy, gently stir the mixture to keep the fruit from getting scorched.

    Strawberries and figs cooking in a pot

    Step 4: When the mixture begins to boil, lower the temperature and allow the preserves to simmer for 30 minutes.

    jam being cooked in a pot

    Step 5: 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 in boiling water

    Step 6: After the preserves has simmered for 30 minutes, add lemon juice and pectin. Mix quickly to completely dissolve the pectin. Simmer, uncovered, for an additional 5 minutes then ladles into the jars, leaving a ¼ inch head space.

    jam being spooned out of a pot
    fig preserves in jars

    Step 7: 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.

    strawberry fig preserves in jars
    Strawberry fig preserves

    👩🏼‍🍳Recipe Pro Tips

    • This recipe should yield 5 to 6 eight-ounce jars of jam.
    • This jam can be made without pectin as well since figs contain a lot of pectins. You may have to cook it a little longer, but it will jell.
    • If you do use pectin, I prefer liquid pectin because it mixes in better and does not clump like powdered pectin can.
    fig preserves in a jar with other jars in the background

    🍑Related Recipes

    • pear apple preserves being spooned out of jars
      Pear Apple Jam & Preserves
    • chutney in a black bowl with the corner of a green plate next to it
      Pineapple Habanero Chutney
    • strawberry rhubarb preserves on toast with fresh strawberries
      Strawberry Rhubarb Jam (no pectin)
    • cardamom fig preserves
      Cardamom Fig Preserves Recipe

    Love this recipe? Please leave a 5-star 🌟🌟🌟🌟🌟rating in the recipe card below & a review in the comments section further down the page.

    Stay in touch with me through social media @ Instagram, Pinterest, TikTok, and Facebook. Don't forget to tag me when you try one of my recipes!

    📖 Recipe

    strawberry fig jam in a jar on a red and gray dishtowel

    Strawberry Fig Preserves

    What's better than strawberry preserves? Strawberry fig preserves!
    4.80 from 10 votes
    Print Pin Rate
    Course: Appetizers, Dessert, Snacks
    Cuisine: Assyrian
    Prep Time: 10 minutes minutes
    Cook Time: 40 minutes minutes
    Total Time: 1 hour hour
    Servings: 60 servings
    Calories: 74kcal
    Author: Hilda Sterner

    Ingredients

    • 1½ lbs fresh figs
    • 1½ lbs strawberries fresh or frozen
    • 4 cups sugar
    • zest from one lemon
    • 1 teaspoon cardamom
    • ½ teaspoon cinnamon
    • 4 tablespoon 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. 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, and allow sugar to melt slowly.
    • Once the sugar begins to liquefy, gently stir the mixture to keep the fruit from getting 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. Mix quickly to completely dissolve the pectin. Simmer, uncovered, for an additional 5 minutes then ladles into the jars, leaving a ¼ inch head space.
    • 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.

    Notes

    • This recipe should yield 5 to 6 eight-ounce jars of jam.
    • This jam can be made without pectin as well since figs contain a lot of pectins. You may have to cook it a little longer, but it will jell.
    • If you do use pectin, I prefer liquid pectin because it mixes in better and does not clump like powdered pectin can.

    Nutrition

    Calories: 74kcal | Carbohydrates: 19g | Protein: 1g | Fat: 0g | Saturated Fat: 0g | Cholesterol: 0mg | Sodium: 1mg | Fiber: 2g | Sugar: 16g
    Tried this Recipe? Please leave A Star Rating!Mention @HildasKitchenBlog or tag #HildasKitchenBlog!

    More Jam and Preserves Recipes

    • cherry jam in a jar with a spoon in it on a dishcloth with cherries around it
      Cherry Jam (With and Without Pectin)
    • serviceberry jam in a jar
      Saskatoon Berry Jam
    • lilac jelly on buttered toast with lilacs and butter in the background
      Lilac Jelly Recipe
    • pear jam in a jar
      Small Batch Pear Jam

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    Comments

    1. Hilda Sterner says

      September 07, 2021 at 2:40 pm

      Hi Melenie,
      No, it is not a typo. Each recipe is slightly different depending on the amount of pectin, or the fruit being used. Some fruit have a higher pectin count than others. You could try using less sugar, but it might not set. Good luck!

    2. Melenie says

      September 07, 2021 at 12:37 pm

      Hi Hilda,

      New to making preserves, I noticed in your fig preserves recipe it was equal amounts of sugar to fig. This one has an additional cup of sugar. Is this a typo or correct?
      Many thanks,
      Melenie

    3. Hilda Sterner says

      June 20, 2021 at 2:26 pm

      Yes, you can. If the figs are have formed icicles, rinse and drain them in a strainer so that the icicles don't add more liquid to the preserves. Other than that, follow the same recipe steps.

    4. Mary says

      June 20, 2021 at 10:23 am

      Hilda, Can you use frozen figs for this recipe?

    5. Hilda Sterner says

      October 01, 2020 at 8:57 am

      Thanks, Mary! I'm so glad that the recipe worked out for you. I'm not sure if you already have plans for the pumpkins, peppers, and tomatillos, but I have some great recipes with those ingredients too. Pumpkin soup with coconut milk and ginger, tomatillos salsa, or maybe some Chili Verde? The possibilities are endless. 😉

    6. Mary R says

      October 01, 2020 at 5:11 am

      5 stars
      The Strawberry Fig Preserves are so good! Thought maybe the strawberries would overpower the figs, but that’s not the case. It’s a perfect blend of both. I ended up with 8 half pint jars and a smidge to enjoy this morning. I have pie pumpkins, peppers and tomatillos that need my attention right now, then I’ll make your fig bread. Thank you!

    7. Lisa says

      September 22, 2020 at 9:39 am

      Thank you for the clarification.

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