A few years ago, when I first discovered jam making, I went a little overboard. To the point where I had to ban myself from making anymore jam until we ate the stockpile that was accumulating in our lantry (lantry = laundry room + pantry. It’s totally a word).
When we finally make it down the last jar, it was the dead of winter. Not a fresh berry or juicy peach to be had for months! At the beginning of April, I began stalking the Facebook page of the farmer’s market down the street for signs of fresh Louisiana strawberries. Last week I finally managed to snag a flat. Driving down the road with the windows down, the sun shining, and a box of fresh strawberries in the seat next to you is good for the soul.
Coincidentally, the same week I bought home my strawberries, Big Brother began inquiring how jam was made. Remember the pumpkin pie we made together last fall? Instead of telling you, let me show you.
I swore if I only had time to make one jam recipe this season, it had to be for strawberry fig jam. It’s my favorite of all the recipes I’ve tried. Somehow the figs make the strawberries taste more strawberrier (also a word). Figs contain a lot of natural pectin, so they thicken the batch beautifully on their own. If you do decide to add some pectin, add just a tablespoon at a time.
Strawberry Fig Jam
- 3 cup strawberries washed, hulled and sliced
- 3 cups fresh figs stemmed and chopped
- ¼ cup bottled lemon juice
- 4 cups granulated sugar
- 1-3 tablespoons pectin such as Sure-Jell
Pulse strawberries and figs in a food processor. Continue to pulse until fruit reaches your desire consistency – I like my jam a little on the chunky side.
Place sliced strawberries and figs in a 6- or 8-quart saucepan.
Stir in lemon juice, then gradually add pectin (since figs have pectin naturally, I only used 1 tablespoon. You can add more pectin later if you feel like your jam is too runny).
Bring mixture to a full rolling boil over high heat, stirring constantly.
Add the sugar and stir to dissolve. Return mixture to a boil. Continue to boil for one minute, stirring constantly. Remove pan from heat. Skim foam if desired.
The jam will continue to thicken as it cools. However, if you would like a thicker jam, add additional pectin and bring the jam to a full rolling boil again. Boil hard for one minute.
At this point you can process the jar using a water bath canning method, or you can store your jam in the fridge.
Makes about 4 (8 oz.) jelly jars