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jar of stawberry fig jam sitting on a white doilie with a metal spoon of jam resting over the top
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5 from 10 votes

Strawberry Fig Preserves

Fresh figs and ripe strawberries really bring out the flavor in this recipe for simple homemade strawberry fig preserves.
Course Jams, Jellies, Preserves
Cuisine American
Cook Time 2 minutes
Servings 2 pints
Calories 70kcal
Author Lisa B.


  • 3 cup strawberries washed, hulled and sliced
  • 3 cups fresh figs stemmed and chopped
  • ¼ cup bottled lemon juice
  • 3 tablespoons pectin such as Sure-Jell
  • 4 cups white granulated sugar*
  • 1 tablespoon unsalted butter


  • 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.
  • Bring 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 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.


*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 one month.
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.


Serving: 2tbsp | Calories: 70kcal | Carbohydrates: 17g | Sugar: 13g