• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar

Hilda's Kitchen Blog

menu icon
go to homepage
  • Recipes
  • Book
  • About
  • Resources
  • Subscribe
    • Email
    • Facebook
    • Instagram
    • Pinterest
  • subscribe
    search icon
    Homepage link
    • Recipes
    • Book
    • About
    • Resources
    • Subscribe
    • Email
    • Facebook
    • Instagram
    • Pinterest
  • ×
    • Recipes
    • Book
    • About
    • Subscribe

    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

    Sharing is caring!

    1846 shares
    • Share146
    • Yummly
    • Flipboard
    Jump to Recipe Print Recipe
    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 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

    • lilac jelly on buttered toast with lilacs and butter in the background
      Lilac Jelly Recipe
    • pear jam in a jar
      Small Batch Pear Jam
    • 2 jars of apple pie filling recipe with apples around them
      Canning Apple Pie Filling
    • jars of dandelion jelly stacked on eachother
      Wild Dandelion Jelly

    Sharing is caring!

    1846 shares
    • Share146
    • Yummly
    • Flipboard

    Reader Interactions

    Comments

      Leave a Reply Cancel reply

      Your email address will not be published. Required fields are marked *

      Recipe Rating




       

      This site uses Akismet to reduce spam. Learn how your comment data is processed.

    1. Mary says

      June 20, 2021 at 10:23 am

      Hilda, Can you use frozen figs for this recipe?

      Reply
      • 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.

        Reply
        • 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

          Reply
          • 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!

            Reply
    2. 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!

      Reply
      • 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. 😉

        Reply
    3. Lisa says

      September 22, 2020 at 7:20 am

      Do you use dry or liquid pectin? I typically don't use pectin in my fig preserves.

      Reply
      • Hilda Sterner says

        September 22, 2020 at 8:24 am

        I actually prefer liquid to powder, it's easier to mix in. However, you can get away with not using it in fig jam, unless you like the more "jelled" texture.

        Reply
        • Lisa says

          September 22, 2020 at 9:39 am

          Thank you for the clarification.

          Reply
    4. Anna says

      August 01, 2020 at 9:31 am

      What is the yield- how many pints does this make?

      Reply
      • HildaSterner says

        August 01, 2020 at 9:47 am

        This recipe should yield 5 to 6 8 ounce jars.

        Reply
    5. A wright says

      July 02, 2020 at 11:44 am

      Best recipe and use of figs EVER!
      This is my second year to make these and they are crowd favorites! All our friends look forward to getting a jar or two. My neighbors even help pick the figs and bring their empty hats back for more.
      THANK YOU FOR SHARING!!!!

      Reply
      • HildaSterner says

        July 02, 2020 at 2:29 pm

        Thank you so much for your review, I sure appreciate it. It makes me happy to know that my recipe is bringing joy to so many others. Enjoy!

        Reply
    6. Silvia Merschon says

      September 25, 2019 at 1:17 pm

      5 stars
      Excellent recipe . Unique combination. Love it.

      Reply
      • HildaSterner says

        September 25, 2019 at 1:18 pm

        Thank you so much! Appreciate the feedback.

        Reply
    7. George ATHERTON says

      April 27, 2019 at 5:36 am

      5 stars
      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!!!

      Reply
      • HildaSterner says

        April 27, 2019 at 6:19 am

        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.

        Reply

    Primary Sidebar

    profile photo-Hilda

    Hi, I'm Hilda! I'm the creator of Hilda's Kitchen Blog, author of Mom's Authentic Assyrian Recipes, and a recipe contributor to Brian Baumgartner's Seriously Good Chili Cookbook (AKA Kevin Malone, from The Office).

    Are you looking for a little inspiration in the kitchen? Let me show you how to use unique ingredients to make tasty meals for your family! more about me →

    Get My Cookbook!

    cook book on a wooden board

    Check Out My Etsy Shop!

    montana healing salves logo

    Grilling Recipes

    • kabobs on the grill
      Lamb & Beef Kofta Kebab
    • Carne Asada on a plate
      Mexican Carne Asada Marinade
    • grilled boneless chicken thighs topped with sliced lime
      Grilled Boneless Chicken Thighs
    • shish kabob on skewers
      Lamb Shish Kebab with Grilled Vegetables
    • steaks being grilled in a pan
      Grilled Ribeyes Basted in Herbed Garlic Butter
    • smoked chicken thighs on a silver tray
      Traeger Smoked Chicken Thighs

    Popular Recipes

    • Katiafi pastry
      How to Make Kataifi Pastry from scratch!
    • smoked Tri Tip being sliced
      Traeger Smoked Tri-Tip
    • smoked turkey breast on the grill
      Traeger Smoked Turkey Breast
    • tri tip sandwiches featured image
      Tri-Tip Sandwiches with Caramelized Onions
    • orange powder in a jar with oranges around it
      Drying Orange Peels and How to Use Them
    • jiffy cornbread with creamed corn in a cast iron pan with a slice removed
      Jiffy Cornbread with Creamed Corn

    Featured On

    featured on

    Subscribe to Get my Latest Recipes!

    Privacy Policy

    Stay Connected

    • Email
    • Facebook
    • Instagram
    • Pinterest

    Footer

    ^ back to top

    About

    • About Me
    • My Etsy Shop

    Policies

    • Privacy Policy
    • Accessibility Policy
    • Photo & Content Sharing Policy

    LET'S CONNECT!

    • Contact Page
    • Work with Me

    As an Amazon Associate, I earn a small percentage from qualifying Amazon purchases.

    Copyright © 2023 • Hildas Kitchen Blog • All rights reserved