Strawberry Fig Jam. I know, it sounds a little fancy, right? But trust me, it’s the exact opposite of fussy. If you’ve ever stood in your kitchen, staring at a pile of ripe figs and strawberries like, “Okay, what now?”—I’ve been there, too. There’s nothing worse than good fruit turning mushy before you figure out what to do with it! So today we’re diving deep into how to make delicious strawberry fig jam, so you can finally spread some love on toast…or ice cream…or maybe even pancakes. For some fun twists, check out these jam-filled recipes and unique spreads if you love experimenting in the kitchen.
Chop and Cook Down the Fruit
Okay, first up, your fruit needs a little TLC. I always wash everything first (because, well, you never really know where those figs have been). Then you wanna chop the strawberries and figs into small-ish, not-too-big pieces. Don’t stress about perfection. Uneven bits actually help jam get chunkier, which is kinda awesome if you ask me.
I grab a big pot—gotta have space for all that bubbling!—and pile the fruit in. Set the heat on low at first. Fruit cooks down faster than you’d think. Give it a stir. It’ll look watery and weird at first, but in like 15 minutes…magic happens. Everything breaks down into this gorgeous, soft mess. I don’t mash it much, but if you love super-smooth jam, go wild with a potato masher.
And here’s a quirky tip: add just a touch of lemon juice. It brightens the flavors like you wouldn’t believe. Oh, and the SMELL. People will wander into the kitchen asking what’s cooking.
Add the Pectin
Now for the science part, but it’s way easier than it sounds. Pectin is what helps your delicious strawberry fig jam firm up instead of running all over the place (like that one time my first batch ended up as syrup—I won’t talk about it).
Sprinkle your pectin packet over the bubbling pot once everything looks soft. If you skip this step (and some folks do), you’ll get more of a sauce than a jam, so totally your call! I usually use powdered pectin, but liquid works great too if that’s what you’ve got. Stir well so it dissolves, but don’t panic if you see a few lumps. They cook out in a couple of minutes.
This part goes fast. I almost always get distracted and end up watching TV, so just keep an eye on it and stir every so often to avoid sticking.
Add the Sugar
Time to sweeten the pot—literally. Sugar not only makes strawberry fig jam taste amazing, but it also helps it set and last longer. I usually start with a little less than the recipe says. You can always add more, but subtracting? Not a chance.
Pour it in slowly, stirring while you go. The jam gets all glossy and thick. If it still tastes too tart, throw in an extra spoonful of sugar, but remember, too much and it turns candy-like. Yikes! My grandma always breaks this cardinal rule, but hey, you do you.
One thing—don’t try using sugar substitutes unless you’re experienced with canning adjustments. The jam can end up runny if you make big changes.
Here’s a handy table to help you out:
| Fruit (cups) | Sugar (cups) | Pectin (oz) | Lemon Juice (Tbsp) |
|---|---|---|---|
| 4 | 2 to 3 | 1.75 | 2 |
| 6 | 4 | 3 | 3 |
| 8 | 6 | 4 | 4 |
Why Add a Tablespoon of Butter?
Okay, this is the jam trick my mom swears by. Butter. I know, sounds weird in jam. But toss in a tablespoon right as your jam starts to get foamy and wild on top? The foam chills out, and your jam stays smooth.
It doesn’t taste buttery—it just keeps the jam from bubbling up all crazy. Saves you from skimming off sticky bubbles later. Don’t skip it. I actually get weirdly excited about this little move every single time.
One time I forgot, and let’s just say the kitchen looked like a science lab exploded. Won’t make that mistake again.
Storing Strawberry Fig Preserves
So you’ve got a pot full of magical jam. How do you keep it fresh? You actually have a couple options.
If you’re eating it pretty quick, just pour the jam into clean jars, pop on a lid, and let it cool. Toss it in the fridge and it’s good for two, maybe three weeks. Wanna keep it longer? Do a simple water-bath process to seal the jars (look it up online if you’re new to canning, but I promise, it’s not that scary). That way, your delicious strawberry fig jam is shelf-stable for months.
Oh, and if you’re like me and have a small freezer, you can freeze the jam too. Just leave some room at the top of the jar for things to expand. Easy.
“I tried this recipe for a family brunch, and everyone was raving about it. I felt like a five-star chef! The jam didn’t last more than a week at my house—definitely making another batch soon.” – Jenn from Alabama
Serving Suggestions
Okay, now for the fun part! Here’s how I (and probably you, soon) like to eat strawberry fig jam:
- Spread on sourdough toast for pure breakfast bliss.
- Swirled into Greek yogurt for an afternoon snack that feels fancy.
- Dolloped onto pancakes or waffles. Total game-changer.
- As a filling in thumbprint cookies (or just spooned over vanilla ice cream).
Honestly, I catch myself sneaking spoonfuls straight from the jar sometimes—no shame in that game.
Common Questions
Do you have to peel figs?
Nope! I leave the skins on for more texture. Plus, it’s less work.
Can I use frozen fruit?
Absolutely. Thaw it first and drain any extra juice so your jam isn’t soupy.
Is pectin absolutely needed?
Not strictly, but your jam might be runny. Up to you if you like it thicker.
How long does homemade jam last?
If you go the canning route, months on the shelf! In the fridge, figure a couple weeks.
What if my jam doesn’t set?
Let it cool first—sometimes it thickens as it cools down. Still runny? Just call it preserves or sauce. Still delicious.
Jam You’ll Want to Make Again (And Again)
Well, that’s basically everything I know about making delicious strawberry fig jam. Seriously, once you try this, you’ll wanna spread it on everything. Don’t stress over perfection—homemade is always better than anything from the store. And for even more inspiration, I love checking out other folks’ takes, like these tips at Mock Strawberry Fig Preserves – MJ’s Kitchen, or see how the pros tackle it at Small Batch Strawberry Fig Jam – Food in Jars. If you want another classic version, the Strawberry Fig Preserves – The Cooking Bride is always a reader favorite. Try it out, make it yours, and let me know how your first batch turns out. You’re gonna knock Sunday brunch right outta the park.
Strawberry Fig Jam
- Total Time: 45 minutes
- Yield: 4 servings 1x
- Diet: Vegetarian
Description
A simple yet delicious recipe for homemade strawberry fig jam, perfect for spreading on toast, pancakes, or enjoying straight from the jar.
Ingredients
- 4 cups strawberries, chopped
- 4 cups figs, chopped
- 1.75 oz powdered pectin
- 2 to 3 cups sugar
- 2 tablespoons lemon juice
- 1 tablespoon butter (optional)
Instructions
- Wash and chop the strawberries and figs into small pieces.
- In a large pot, combine the chopped fruit and cook on low heat until soft, about 15 minutes.
- Add a touch of lemon juice for enhanced flavor.
- Sprinkle the pectin over the fruit mixture and stir well to dissolve.
- Gradually add the sugar, stirring until the jam thickens and becomes glossy.
- Add butter to reduce foaming while boiling.
- Store in clean jars or process for longer shelf life.
Notes
Use fresh or frozen fruits. If using frozen, thaw first and drain extra juice. Homemade jam lasts weeks in the fridge or months if canned.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Preserves
- Method: Canning
- Cuisine: American
Nutrition
- Serving Size: 1 tablespoon
- Calories: 70
- Sugar: 15g
- Sodium: 0mg
- Fat: 0g
- Saturated Fat: 0g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 1g
- Protein: 0g
- Cholesterol: 0mg
