Making strawberry fig jam wasn’t something I imagined myself doing as a busy mom. But one summer, my kids Lily and Jonah begged for a new jam flavor after we picked strawberries and figs at a local farm. I had never made jam before, but I figured—why not? I researched, made mistakes, and even burned one batch. But when we finally got it right, it became a family favorite. Now, making strawberry fig jam feels like bottling up summer in a jar. And if you’re looking for a simple, delicious way to capture those fresh, sweet flavors, this recipe is just for you.
The Story Behind My Strawberry Fig Jam
How Fresh Fruit Sparked My Jam-Making Journey
It all started with a sunny weekend at the farmer’s market. Strawberries were overflowing in baskets, their deep red color calling to us. Right beside them sat plump, perfectly ripe figs. My kids were fascinated by the figs—something new to them. That’s when the idea hit me: why not combine these two sweet, tender fruits into one jam? I had seen plenty of single-fruit jams but rarely one blending strawberries and figs. The combination of the strawberries’ tart sweetness with the rich, honeyed flavor of figs seemed perfect for a homemade jam.
I didn’t grow up making preserves, but I knew that strawberry fig jam would be something worth trying. The beauty of this jam is how simple it is—just a few ingredients, a bit of patience, and you end up with jars full of jewel-toned deliciousness that taste great on everything from morning toast to dessert crepes.
The Perfect Balance of Sweet and Tart
What makes strawberry fig jam shine is the balance of flavors. Figs bring a deep, almost caramel-like note, while strawberries contribute their bright, juicy sweetness. This contrast means the jam isn’t too sugary or too heavy—it’s just right. I discovered that adding a squeeze of fresh lemon juice brightens the flavors even more and helps the jam set naturally without needing extra pectin.
The first batch wasn’t perfect; I cooked it too long, and it turned thick and sticky. But with practice, I found the right timing, which allowed the natural pectins to work while keeping the jam beautifully spreadable. This is now the recipe I rely on every summer.
If you’re into baking, this jam pairs wonderfully with recipes like my Blueberry Zucchini Bread or spooned over warm Peach Hand Pies. Both bring out the rich fruitiness in delicious ways.
Crafting the Perfect Strawberry Fig Jam Recipe
Essential Ingredients for Strawberry Fig Jam
When I first started making strawberry fig jam, I assumed I’d need special equipment or hard-to-find ingredients. Thankfully, it’s incredibly simple. All you need are fresh strawberries, ripe figs, sugar, lemon juice, and a bit of water. That’s it! The fruit does most of the work, and the lemon adds the perfect brightness while naturally helping the jam to set.
Here’s a simple ingredient breakdown:
| Ingredient | Amount |
|---|---|
| Fresh strawberries (hulled and halved) | 4 cups |
| Ripe figs (stemmed and quartered) | 2 cups |
| Granulated sugar | 3 cups |
| Fresh lemon juice | 1/4 cup |
| Water | 1/2 cup |
This simple combination lets the strawberries and figs shine. I prefer using organic fruit when possible for the best flavor. If you don’t have fresh figs, you can substitute with dried figs, but make sure to soak them first to soften.
Step-By-Step Method for Homemade Success
The process of making strawberry fig jam is both fun and satisfying. First, you combine the strawberries, figs, and water in a large pot over medium heat. As the fruit breaks down, it fills the kitchen with the sweetest aroma. After about 10 minutes, stir in the sugar and lemon juice, then let it simmer gently.
It’s important to stir often so it doesn’t scorch on the bottom. After 30 to 40 minutes, the mixture thickens to the perfect jammy consistency. You’ll know it’s ready when you place a spoonful on a cold plate, and it holds its shape after a few seconds.
I always have my kids help with this part—they love watching the mixture transform. Once thickened, ladle the jam into sterilized jars, seal tightly, and either refrigerate for immediate use or process in a water bath for longer shelf life.
This jam isn’t just great for breakfast. I love spreading it on Caramel Apple Cider Cookies or tucking a spoonful into Gluten-Free Spinach Wraps for a sweet-savory twist.
Why You’ll Love Making Strawberry Fig Jam at Home
Homemade Strawberry Fig Jam vs. Store-Bought
There’s something deeply satisfying about making your own strawberry fig jam. Store-bought jams are convenient, but they often contain added preservatives, artificial pectin, and stabilizers. When you make it at home, you control every ingredient. You get real fruit, natural sweetness, and the comfort of knowing exactly what’s in your jar.
The texture of homemade jam is another win. Store-bought options often have a uniform, overly smooth consistency. My homemade version preserves some of the fruit’s integrity, giving every bite a slight chunkiness that bursts with fresh flavor. Plus, you can adjust the sugar to suit your taste, making it less sweet or more tart depending on your preference.
It’s also a fantastic way to use seasonal fruit before it spoils. In the summer, when strawberries and figs are overflowing, there’s nothing better than turning them into jars of goodness that you can enjoy all year long. Trust me, pulling out a jar of strawberry fig jam in winter feels like opening a tiny jar of sunshine.
Creative Ways to Use Strawberry Fig Jam
While strawberry fig jam shines on toast or biscuits, it’s incredibly versatile. I’ve discovered plenty of creative ways to incorporate it into our meals. It’s fantastic swirled into oatmeal, spooned over yogurt, or layered between cake layers. I especially love adding a generous spoonful to my Bounty Bars Recipe for an unexpected fruity twist.
If you’re entertaining, this jam makes a wonderful addition to a charcuterie board. It pairs beautifully with creamy cheeses like brie or goat cheese, offering a balance of sweetness and acidity that complements savory flavors. You can even use it as a glaze for roasted meats or as a filling for pastries.
And for a cozy afternoon snack, I highly recommend spreading it over my Almond Flour Chocolate Cookies for a decadent but simple treat. You’ll never run out of delicious ways to enjoy it.
Tips for Perfect Strawberry Fig Jam Every Time
Common Mistakes and How to Avoid Them
Making strawberry fig jam is wonderfully simple, but a few common mistakes can affect your results. One issue I ran into early on was cooking the jam too quickly at high heat. It’s tempting to rush, but a slow simmer helps the fruit break down evenly and prevents burning. Stirring often is key—it’s not just for safety, but also helps ensure even texture.
Another mistake is skipping the cold plate test. This quick test tells you if the jam has reached the perfect set point. Without it, you might end up with a runny or overly stiff consistency. Always remember: you can cook a little longer if needed, but you can’t undo overcooking.
Finally, always use fresh, ripe fruit. Underripe figs or overripe strawberries can throw off the balance of sweetness and acidity. The better your ingredients, the more vibrant your strawberry fig jam will taste.
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Storing and Preserving Strawberry Fig Jam
Once you’ve made your batch, you’ll want to store it properly to enjoy it for months. If you plan to eat your strawberry fig jam within a few weeks, simply refrigerate the sealed jars after cooling. For long-term storage, I recommend processing your jars in a boiling water bath for about 10 minutes to create a vacuum seal.
Always use sterilized jars to prevent spoilage, and label your jars with the date. When stored properly, homemade jam can last up to a year in a cool, dark pantry.
On busy mornings, I love pulling out a jar to serve with Pumpkin Spice Chai Latte and a slice of warm Rhubarb Upside Down Cake. It’s the little luxuries like this that make all the effort feel worthwhile.
Frequently Asked Questions
Can I use frozen strawberries or figs for strawberry fig jam?
Yes! Frozen strawberries and figs work well for making strawberry fig jam. Just make sure to thaw them completely and drain excess liquid before cooking. The flavor might be slightly softer compared to fresh fruit, but it’s a great option when fresh isn’t available.
How do I thicken strawberry fig jam without using pectin?
This recipe naturally thickens thanks to the fruit’s natural pectin and the slow cooking process. Simmer the mixture gently, and always use the cold plate test to check consistency. Lemon juice also helps activate the natural pectin in strawberries and figs.
Is strawberry fig jam shelf-stable?
If processed properly in a water bath and sealed in sterilized jars, your strawberry fig jam can be shelf-stable for up to a year. Always store sealed jars in a cool, dark place. Once opened, refrigerate and consume within a few weeks.
What can I serve with strawberry fig jam?
Strawberry fig jam is delicious on toast, scones, pancakes, or yogurt. It also pairs beautifully with cheese boards, roasted meats, and baked goods like almond flour cookies or chocolate desserts.
Conclusion
Making strawberry fig jam has become one of my favorite kitchen traditions. What started as a fun weekend experiment with my kids has turned into a delicious ritual that fills our home with sweet, comforting aromas. Every summer, we gather the freshest strawberries and figs, knowing we’ll enjoy the fruits of our labor for months to come. If you’ve been nervous about trying homemade jam, trust me—you don’t need to be an expert. With a few simple ingredients and a bit of patience, you’ll end up with vibrant, flavorful jam that easily beats anything you can buy at the store. So grab your pot and jars—it’s time to make your own batch of strawberry fig jam!
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Strawberry Fig Jam Recipe: Sweet, Easy, and Bursting with Flavor
- Total Time: 60 minutes
- Yield: 6 half-pint jars 1x
- Diet: Vegetarian
Description
This homemade strawberry fig jam is simple, bursting with fresh fruity flavor, and perfect for any occasion.
Ingredients
4 cups fresh strawberries (hulled and halved)
2 cups ripe figs (stemmed and quartered)
3 cups granulated sugar
1/4 cup fresh lemon juice
1/2 cup water
Instructions
1. Combine strawberries, figs, and water in a large pot over medium heat.
2. Cook for 10 minutes, stirring occasionally as fruit breaks down.
3. Add sugar and lemon juice; stir to combine.
4. Simmer gently for 30–40 minutes, stirring often.
5. Perform cold plate test to check consistency.
6. Ladle jam into sterilized jars, seal, and store.
Notes
Use fresh ripe fruit for best flavor.
Perform cold plate test to ensure proper set.
Process in water bath for shelf-stable storage.
- Prep Time: 10 minutes
- Cook Time: 50 minutes
- Category: Jam
- Method: Boiling
- Cuisine: American
Nutrition
- Serving Size: 1 tablespoon
- Calories: 40
- Sugar: 9g
- Sodium: 0mg
- Fat: 0g
- Saturated Fat: 0g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 1g
- Protein: 0g
- Cholesterol: 0mg