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.
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.
🍓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.
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 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.
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.
👩🏼🍳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.
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📖 Recipe
Strawberry Fig Preserves
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.
Hilda Sterner says
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!
Melenie says
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
Hilda Sterner says
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.
Mary says
Hilda, Can you use frozen figs for this recipe?
Hilda Sterner says
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. 😉
Mary R says
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!
Lisa says
Thank you for the clarification.