Strawberry & Fig Jam

1. Prepare the Jars and Lids

• Sanitize jars using a dishwasher on the sanitize cycle or by boiling them for 10 minutes.

• Keep jars warm until they are needed.

• Immerse lids in hot (not boiling) water for at least 10 minutes.

2. Prepare the Fruit

• Wash, and chop up the figs and strawberries, set aside.

3. Measure Sugar and Pectin

• Combine pectin with 50 g / 0.25 cup of sugar; reserve the remaining sugar.

4. Cook the Fruit and Pectin

• Place the figs, strawberries, water and lemon juice in a pot.

• Add the pectin/sugar.

• Bring the mixture to a full rolling boil over medium to high heat, mixing constantly to prevent burning.

• Once boiling, add the remainder of the sugar and stir in to dissolve.

• Return the mixture to a full rolling boil for 1 minute.

• Remove any foam from the surface.

• While the mixture is boiling, place your lids in a bowl warm them by covering in warm (not boiling) water.

5.Test for Gel Set

• Place a spoonful on a cold metal spoon and allow it to cool. If it thickens, it is ready.

• If not, return to heat with a small amount of additional pectin and re-boil for 1 minute.

6. Fill and Seal Jars

• Ladle the hot jelly into jars, leaving a ¼ inch headspace.

• Clean the rims, apply the lids, and screw on the rings finger-tight.

7. Process in Water Bath

• Place jars in a boiling water bath canner, ensuring they are fully submerged.

• Process for 5 minutes

  • Adjust for altitude:

    • 1,001–6,000 ft: 10 min

    • Above 6,000 ft: 15 min

8. Cool and Store

• Remove jars and allow them to cool undisturbed for 12–24 hours.

• Check the seals: lids should not flex up and down when pressed.

• Store sealed jars in a cool, dark place for up to 12 months.

• Refrigerate any unsealed jars and use within 3 weeks.