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.
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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 who 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 dedicate this recipe to that wonderful lady.
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😍 Why You'll Love This Recipe
- Strawberries and figs pair well together, resulting in one yummy jam!
- This is a fail-proof recipe!
- It's a great recipe to use when you have a bumper crop of figs!
🔖 Ingredients & Substitutions
- Figs: Choose from your favorite fig variety, fresh or frozen.
- Strawberries: Same as the figs, the strawberries can be fresh or frozen.
- Sugar: Granulated sugar
- Lemon Juice: One lemon juiced and zested. If you don't have lemons, just use bottled lemon juice and leave out the zest.
- Pectin: I've made this recipe with both liquid pectin and powdered pectin.
- Spices: I like to add cinnamon and cardamom powder, but they can be left out.
🍓 How to Make This Recipe
Step 1: Wash, then trim the ends off the figs. Prepare strawberries by slicing off the ends with the leaves. If the strawberries are very large, you can slice them 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 the sugar to melt slowly.
Step 3: Once the sugar begins to liquefy, gently stir the mixture to keep the fruit from getting scorched.
Step 4: When the mixture begins to boil, lower the temperature and allow the preserves to simmer for 30 minutes.
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.
Step 6: After the preserves have 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.
Step 7: Wipe off the lids and sides of the jars, then seal them tightly with the caps. Process in the boiling water for an additional ten minutes. Store in the pantry up to a year.
👩🏼🍳 Pro Tips
- This recipe should yield approximately six 8-ounce jars of jam.
- This jam can be made without pectin as well, since figs contain a lot of pectin. 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.
🍑 More Jam Recipes
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📖 Recipe
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Ingredients
Equipment
Method
- Wash, then trim ends off 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.
Nutrition
Notes
- This recipe should yield approximately six 8-ounce jars of jam.
- This jam can be made without pectin as well, since figs contain a lot of pectin. 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.
mitzibissell says
Looking forward to making this recipe.
we have a huge fig tree with bumper crop of brown turkey figs.
Hilda Sterner says
Thanks you so much! I think you'll love it!
Ginger says
How many tsp or Tbsp of Lemon Juice do I add?
Hilda Sterner says
Hi Ginger, the juice of one lemon is usually around 1/4 cup.
Christy says
Thank you for sharing this great recipe, we loved it!
Hilda Sterner says
Thanks, Christy!