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Strawberry Fig Jam Recipe

Strawberry Fig Jam Recipe
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★★★★★

5.2 from 30 reviews

This Strawberry Fig Jam recipe combines the natural sweetness of fresh strawberries and figs with a touch of lemon juice and balsamic vinegar to create a rich, tangy spread perfect for breakfast or appetizers. With an option to make a vanilla-infused fig jam version, this homemade jam is easy to prepare, can be preserved for up to a year, and adds a gourmet touch to toast, scones, charcuterie boards, or baked brie.

Ingredients

Scale

Strawberry Fig Jam

  • 1 pound (500g) fresh figs
  • 1 pound (500g) fresh strawberries
  • 2 cups 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 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 cutting in half and then into quarters.
  2. Cook Strawberry Fig Jam: Place the chopped strawberries and figs into a saucepan. Add the sugar and lemon juice. Bring the mixture to a boil over medium heat, then reduce to a medium-low simmer for 25-30 minutes, stirring occasionally.
  3. Add Balsamic Vinegar: Stir in the balsamic vinegar once the jam has thickened and just before bottling to maintain its bright tangy flavor.
  4. Test for Doneness: Place a small spoonful of jam on a chilled plate. If the jam wrinkles when pushed with your finger, it has reached the right consistency.
  5. Fill Jars: Use a ladle to carefully transfer the hot jam into sterilized jars, leaving about ¼ inch of space at the top. Wipe the rims clean with a damp cloth and seal tightly with lids.
  6. Process Jars for Shelf Stability: For long-term storage, submerge sealed jars in a boiling water bath ensuring water covers jars by at least 1 inch. Boil for at least 10 minutes to properly seal. Remove carefully and allow jars to cool undisturbed upside down for at least 12 hours.
  7. Check Seals and Store: Verify the center of each lid doesn’t pop up when pressed, indicating a proper seal. Store sealed jars in a cool, dark place for up to one year. Refrigerate after opening or if jars have not sealed properly.
  8. Prepare Vanilla Fig Jam Fruit: Wash figs and cut off stems. Chop figs into small pieces as before. Slice the vanilla bean lengthwise and scrape out the seeds using the back of a knife.
  9. Cook Vanilla Fig Jam: Place chopped figs, lemon juice, vanilla seeds, and the scraped vanilla pod into a saucepan. Bring to a boil, then reduce to medium-low heat to simmer for 25-30 minutes. Remove the vanilla pod before jarring.
  10. Test Vanilla Jam for Doneness: Use the chilled plate method—if the jam wrinkles when pushed, it’s ready to jar and store as described above.

Notes

  • Ensure jars and lids are properly sterilized before filling to prevent spoilage.
  • Use ripe but firm figs and strawberries for the best texture and flavor.
  • Adjust sugar amount if you prefer a less sweet or more tart jam.
  • Balsamic vinegar enhances the strawberry-fig flavor complexity without overpowering.
  • Vanilla bean adds a fragrant aroma and smooth flavor, but vanilla extract is an acceptable substitute.
  • Proper water bath processing is essential for safe, shelf-stable jam storage.
  • Refrigerate after opening and consume within a month for best quality.

Nutrition

Keywords: strawberry fig jam, homemade jam, fruit jam, balsamic vinegar jam, vanilla fig jam, breakfast spread, easy jam recipe, canning, preserves

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