Description
Delight in this luscious homemade Strawberry Fig Jam, blending the natural sweetness of fresh figs and strawberries with a hint of tangy lemon and rich balsamic vinegar. Perfectly cooked to a thick, spreadable consistency, this jam is ideal for breakfast, snacks, or elegant appetizers.
Ingredients
Units
Scale
Fruit
- 1 pound (500g) fresh figs, washed and chopped
- 1 pound (500g) strawberries, washed and chopped
Other Ingredients
- 2 cups sugar
- Juice of 1 lemon (about 3 tablespoons lemon juice)
- 2 tablespoons balsamic vinegar
Instructions
- Prepare Fruit: Wash strawberries and figs thoroughly. Remove stems and chop the fruit into small pieces by halving and then quartering them, ensuring even cooking.
- Cook: Place the chopped strawberries and figs into a saucepan. Add the sugar and lemon juice, then bring the mixture to a boil over medium-high heat. Once boiling, reduce the heat to medium-low and let it simmer gently for 25 to 30 minutes, stirring occasionally to prevent sticking and promote even cooking.
- Add Balsamic: Stir in the balsamic vinegar just before finishing to maintain its vibrant tangy flavor and add depth to the jam.
- Test for Doneness: Spoon a small amount of the jam onto a chilled plate. Allow it to cool momentarily, then push it gently with your finger. If the surface wrinkles, the jam is ready; if not, continue simmering and test again after a few minutes.
- Fill Jars: Using a ladle, carefully transfer the hot jam into sterilized jars, leaving about ¼ inch of headspace at the top. Wipe jar rims with a clean, damp cloth to ensure a good seal. Place lids on jars and tighten securely.
- Process Jars: For shelf-stable storage, submerge the filled jars in a boiling water bath, making sure the water covers the jars by at least one inch. Boil for a minimum of 10 minutes to properly seal the jars.
- Cool: Remove the jars carefully from the water bath, invert them upside down, and let them cool undisturbed for at least 12 hours. Check that the center of each lid does not pop up when pressed, indicating a proper seal. Stored jars can keep for up to 1 year. Refrigerate any jars that did not seal properly, as well as all jars once opened.
- Enjoy: Serve your strawberry fig jam chilled or at room temperature on toast, scones, as part of a charcuterie board, or alongside baked brie for a delightful appetizer.
Notes
- Ensure jars and lids are fully sterilized before filling to prevent spoilage.
- Use ripe but firm fruit for the best flavor and texture.
- Adjust sugar quantity slightly depending on the sweetness of your fruit and personal taste.
- If you prefer a chunkier jam, chop the fruit less finely.
- Store opened jars in the refrigerator and consume within 3-4 weeks for optimal freshness.
Nutrition
- Serving Size: 2 tablespoons (30g)
- Calories: 70
- Sugar: 17g
- Sodium: 1mg
- Fat: 0g
- Saturated Fat: 0g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 1g
- Protein: 0.3g
- Cholesterol: 0mg
