Beginner, Jam and Jelly, Seasoning and Sauce Recipes, Spring and Summer

Strawberry Fig Preserves

Fresh figs and ripe strawberries really bring out the flavor in this recipe for simple homemade strawberry fig preserves.

Strawberry Fig Preserves

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.

Strawberry Fig Preserves

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 preserves. 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 Preserves

You Might Also Like:

Strawberry Fig Preserves
Print Pin
5 from 3 votes

Strawberry Fig Preserves

Fresh figs and ripe strawberries really bring out the flavor in this recipe for simple homemade strawberry fig preserves.
Author Lisa B.


  • 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


    1. Can agave nectar be used instead of the white sugar? Also can real lemons be used?

      • I don’t know if agave nectar would produce the same results. If you plan on canning the jam, it is recommended you use bottled lemon juice. It has a more consistent acid level than freshly squeezed lemon juice.

    2. Judith Pautz

      can one use brown sugar ?

      • Judith, it is not recommended. Brown sugar can affect the flavor because of the addition of the molasses. I’ve read it can also create a scum on the jam. Won’t hurt you to eat it, but not very pretty. White granulated sugar is best.

    3. Elizabeth Hendrie

      5 stars

      Delicious!!! Thanks for the recipe!

    4. 5 stars
      Well it’s my first time trying this alone. Your recipe looked great but, was not complicated.

    5. If I wanted to try blueberries instead of strawberries would the amounts be the same? Would I need to adjust any of the other ingredients?

    6. One more question – if I wanted to make a double batch of this would I simply double all of the ingredients?

    7. Lylyan Nobles

      How about blackberries to replace strawberries?

      Also, can stevia be used for some of the sugar?

      • Hi Lylyan! Sure, you can replace the blackberries with strawberries. Stevia can be used to replace some, but not all of the sugar. You can substitute up to 1/4 cup of the amount of sugar called for with stevia.

    8. 5 stars
      Really easy and so yummy. Everyone loves it. Used grated lemon instead of juice. So good. Used the low sugar pectin. Thanks for the recipe

    Leave a Comment

    Your email address will not be published. Required fields are marked *


    This site uses Akismet to reduce spam. Learn how your comment data is processed.