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strawberry fig jam in a jar on a red and gray dishtowel
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4.8 from 10 votes

Strawberry Fig Preserves

What's better than strawberry preserves? Strawberry fig preserves!
Prep Time10 mins
Cook Time40 mins
Total Time1 hr
Course: Appetizers, Dessert, Snacks
Cuisine: Assyrian
Servings: 60 servings
Calories: 74kcal

Ingredients

  • 1 ½ lbs fresh figs
  • 1 ½ lbs strawberries fresh or frozen
  • 4 cups sugar
  • zest from one lemon
  • 1 tsp. cardamom
  • ½ tsp. cinnamon
  • 4 T. 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. Then 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, allowing the sugar to melt slowly.
  • Once the sugar begins to liquify, gently stir so that the fruit does not get 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, and mix quickly to completely dissolve the pectin.
  • Simmer, uncovered, for an additional ten minutes.
  • Carefully pour the preserves into the jars, leaving a ¼" space from the top of the jar. A canning funnel really helps with this step.
  • 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