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Strawberry Fig Jam Recipe

Strawberry Fig Jam Recipe
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★★★★★

4.9 from 10 reviews

This homemade Strawberry Fig Jam is a delightful blend of fresh figs and strawberries cooked with sugar and lemon juice, enhanced by a splash of balsamic vinegar for a tangy finish. Perfect for spreading on toast, scones, or serving with cheese, this jam combines natural sweetness with a subtle depth of flavor. A vanilla-infused variation adds a warm, aromatic twist, making it a versatile and elegant preserve for breakfasts and entertaining.

Ingredients

Scale

Strawberry Fig Jam

  • 1 pound (500g) fresh figs
  • 1 pound (500g) fresh strawberries
  • 2 cups (400g) sugar
  • Juice of 1 lemon (or 3 tablespoons lemon juice)
  • 2 tablespoons balsamic vinegar

Vanilla Fig Jam

  • 2.2 pounds (1kg) fresh figs
  • 2 cups (400g) sugar
  • Juice of 1 lemon (or 3 tablespoons lemon juice)
  • 1 vanilla bean (or 1 tablespoon vanilla extract or vanilla bean paste)

Instructions

  1. Prepare Fruit: Wash the strawberries and figs thoroughly. Remove the stems, then chop the fruit into small pieces by halving and quartering them.
  2. Cook Strawberry Fig Jam: Place the chopped strawberries and figs in a saucepan. Add sugar and lemon juice, then bring to a boil. Reduce the heat to medium-low and simmer gently for 25-30 minutes, stirring occasionally to prevent sticking.
  3. Add Balsamic Vinegar: Stir in the balsamic vinegar once cooking is complete, just before bottling, to preserve its tangy flavor.
  4. Test for Doneness: Place a small spoonful of jam on a chilled plate. If it wrinkles when pushed with your finger, the jam is ready.
  5. Fill Jars: Carefully ladle the jam into sterilized jars, leaving about ¼ inch of headspace. Wipe the rims clean with a damp cloth, then place lids on and seal tightly.
  6. Process Jars (Optional for Shelf Stability): To store jam at room temperature, place jars in a boiling water bath ensuring they are covered by at least 1 inch of water. Boil for at least 10 minutes to seal properly.
  7. Cool and Store: Carefully remove jars and invert them upside down. Let cool undisturbed for at least 12 hours. Check the center of the lids to ensure the seals are firm. Store sealed jars in a cool, dark place for up to 1 year. Refrigerate after opening.
  8. Vanilla Fig Jam Preparation: Wash and chop figs as before. Slice the vanilla bean lengthwise and scrape out the seeds with the back of a knife.
  9. Cook Vanilla Fig Jam: Put chopped figs, lemon juice, vanilla seeds, and the scraped vanilla pod into a saucepan. Bring to a boil, then reduce heat to medium-low and simmer for 25-30 minutes. Remove the vanilla pod before jar filling.
  10. Fill Jars and Store: Follow the same jar-filling and optional processing steps as above. Refrigerate after opening or store processed jars in a cool place.
  11. Enjoy: Serve this delicious jam spread on toast, scones, or as part of a charcuterie platter with baked brie or your favorite appetizers.

Notes

  • Use ripe, fresh fruit for the best flavor and natural sweetness.
  • If you prefer a smoother jam, pulse the fruit slightly in a food processor before cooking.
  • Adjust sugar quantity according to the sweetness of your fruit or personal preference.
  • Always use sterilized jars to prevent spoilage and ensure a good seal.
  • Vanilla bean adds a natural, rich flavor, but vanilla extract or paste works as convenient substitutes.
  • Balsamic vinegar enhances the strawberry fig jam with a subtle tang that complements the sweetness.
  • After opening, keep the jam refrigerated and consume within 3-4 weeks for best quality.
  • The water bath canning process is essential if you want to store the jam at room temperature safely.

Nutrition

Keywords: strawberry fig jam, homemade jam, fruit preserves, vanilla fig jam, balsamic jam, breakfast spread, charcuterie jam

Find it online: https://nayabaker.com/strawberry-fig-jam-recipe/