Strawberry Fig Preserves
Fresh figs and ripe strawberries really bring out the flavor in this recipe for simple homemade strawberry fig preserves.
Servings 2 pints
Calories 70kcal
Ingredients
- 3 cups strawberries washed, hulled and sliced
- 3 cups fresh figs stemmed and chopped
- ¼ cup bottled lemon juice
- 3 tablespoons pectin
- 4 cups white granulated sugar*
- 1 tablespoon unsalted butter
Instructions
- Pulse the strawberries and the figs in a food processor. Continue to pulse until the fruit reaches your desire consistency.
- Place the sliced strawberries and figs in a 6- or 8-quart saucepan.
- Stir in the lemon juice, then gradually add the pectin.
- Bring the mixture to a full rolling boil over high heat, stirring constantly.
- Add the sugar and stir to dissolve.
- Place the butter on top of the preserves.
- Return the mixture to a boil. Continue to boil for one minute, stirring constantly. Remove the pan from heat. Skim foam if desired.
Notes
*if using low-sugar pectin, you can reduce the amount of sugar to two cups.
Opened strawberry fig jam should be stored in an airtight container in the refrigerator and consumed within three months.
The preserves can also be frozen for up to a year. Be sure to leave 1/2-inch of clearance (headspace) between the jam and the top of the container to allow for expansion as it freezes. Jam that has been frozen should be thawed in the refrigerator. Once thawed, it may be a little more on the runny side than jam that has not been frozen.
Preserves can also be canned using the water bath canning method. When filling jars for canning, leave 1/4-inch of headspace and process for 10 minutes.
Nutrition
Serving: 2tbsp | Calories: 70kcal | Carbohydrates: 17g | Sugar: 13g