Strawberry Fig Jam

When it's Fig Season, I love making Fig Jam! In Ancient Greece, Figs are food of the gods. Strawberry Fig Jam with Balsamic has added tangy umami, while I've thrown in an extra fig jam recipe for Vanilla Bean Fig Jam. Sweet and flavorful, perfect for toast, charcuterie or as a sweet filling.

Why You'll Love This Recipe

• Easy - only a few ingredients, even beginners can make fancy Fig Jam without much effort
• Versatile - with 2 flavors of jam, you can make both and enjoy as a sweet dish or as an accompaniment to savory dishes, perfect for gift giving
• Flavor Burst - not your boring Fig Jam. Perfectly flavored with strawberries and figs that balances sweetness with Balsamic, while the Vanilla Fig Jam balances with Vanilla notes
• Fridge or Canning - keep in the fridge and enjoy immediately or preserve to shelf stable jam by using the water bath method

Ingredients

• Fresh Figs - any variety from Black, Green or Yellow Figs
• Fresh Strawberries
• White Sugar
• Lemon Juice - juice of a Fresh Lemon
• Balsamic Vinegar - the regular Balsamic you use for cooking

Equipment

• 4 Half Pint Jars
• Cutting Board and Knife
• Saucepan and Wooden Spoon
• Measuring Cups and Spoons
• Ladle
• Water Bath Canner, Jar Funnel, clean Damp Cloth, Jar Lifter

How to Make Strawberry Fig Jam

1. Prepare Fruit - Wash Strawberries and Figs. Slice off the stems and chop fruit into small pieces. ie. Cut in half, then into quarters.
2. Cook - place chopped Strawberries and Figs into a Saucepan. Add Sugar and Lemon Juice and bring to a boil. Reduce heat to medium-low and allow to simmer for 25-30 minutes.
3. Add Balsamic - stir in Balsamic Vinegar when jam is done, before bottling to maintain tang.
4. Test for Doneness - place a small spoonful of jam on a chilled plate. If it wrinkles when pushed with your finger, then it's ready.
5. Fill Jars - using a ladle, carefully spoon the Fig Jam into sterilized jars, leaving ¼" of space from the top. Wipe rims with a clean, damp cloth. Place lids on jar and turn to seal. 
6. Process Jars - if wanting shelf stable jam, place jars into a boiling water bath, ensuring they are covered with water for at least 1 inch. Boil for at least 10 minutes to properly seal. 
7. Cool - carefully remove, flip upside down and allow to cool undisturbed for at least 12 hours. Check that centre of seal doesn't pop up when pressed. Should be shelf stable for 1 year. Keep refrigerated when opened.
8. Enjoy - keep refrigerated when opened, or refrigerate jars that haven't sealed. Serve for breakfast on toast, Scones, Charcuterie or with Baked Brie and Jam as an appetizer.

Fig Jam Flavor Ideas

• Honey - sweeten with Honey instead of sugar for a natural floral sweetness - bonus points if you use fragrant Australian Honey
• Spiced Strawberry Fig Jam - add a teaspoon of Ground Cinnamon, whole Cardamom, Nutmeg or Cloves. Experiment for your favorite flavors
• Fresh Herbs - while cooking, stir in fresh Basil, Thyme, Oregano or sprigs of Rosemary for a herby flavor

Recipe Tips and FAQs

• Dried Figs - you can substitute fresh with Dried Figs. Rehydrate in water for 30 minutes before chopping and following recipe
• Frozen Strawberries - allow to fully thaw in a colander to remove excess water to prevent watery jam
• Manage Heat - reduce heat to a simmer on medium-low heat. Too high and it will burn. Stir continuously with a wooden spoon to prevent burning and sticking other bottom of pot
• Adjust Texture - for a smoother consistency, finely chop the figs and strawberries or even use a Stick Blender to make it smooth. For chunkier (which I love) follow instructions as per recipe
• Macerate - allow Figs, Strawberries and Sugar to sit for a few hours (or in fridge overnight) to draw out juices for better flavor before cooking

Vanilla Fig Jam

• Fresh Figs
• 2 cups Sugar
• 3 Tablespoons Lemon Juice
• 1 Vanilla Bean or 1 Tablespoon of Vanilla Extract

1. Prepare Figs - Wash Figs and cut off the stems. Chop figs into small pieces ie. Cut in half, then into quarters.
2. Prepare Vanilla Bean - slice the Vanilla Bean lengthwise, scraping out the Vanilla Seeds with the back of a knife.
3. Cook - place chopped Figs, Lemon Juice and Vanilla Seeds (including the Vanilla Pod) into a Saucepan. Bring to a boil then reduce heat to medium-low and allow to simmer for 25-30 minutes. Remove Vanilla Pod before jarring.
4. Test for Doneness - place a small spoonful of jam on a chilled plate. If it wrinkles when pushed with your finger, then it's ready.
5. Fill Jars - using a ladle, carefully spoon the Fig Jam into sterilized jars, leaving ¼" of space from the top. Wipe rims with a clean, damp cloth. Place lids on jar and turn to seal.
6. Enjoy - process in water bath for Shelf Stable Jam as per above instructions, or always keep refrigerated and serve for breakfast or as part of an appetizer.

How Long Does Fig Jam Last?

When properly water canned and shelf stable, it can last up to a year in the pantry. Once opened, refrigerate and enjoy within 3-4 weeks.

Can I Freeze Fig Jam?

Yes. Allow to fully cool before placing into a freezer safe container - allowing room for expansion when frozen. Freeze for up to six months.

Why Is My Jam Too Thick?

Overcooking can cause jam to be thick. Suggest not to cook for longer than 30 minutes as it thickens as it cools. Next time simmer for less time, and add a bit of extra water if necessary.

Serving Suggestions

• Spread on Toast, Biscuits or fresh Baked Scones
• Meze - add to your Greek Mezze Plates for Greek Night
• Charcuterie - serve alongside your favorite soft cheeses, meats and crackers
• Sweet topping of ice cream or stir through yogurt
• Add to smoothies or mix through Oatmeal or Semolina Cream of Wheat
• Fill Pastries - use as a filling for Thumbprint Cookies or inside Turnovers

Try my homemade Apricot Jam or Loquat Jam as well! This Strawberry Fig Jam recipe is delicious and has the perfect balance of sweetness from Strawberries and Figs, balanced with a tang from Balsamic Vinegar. Enjoy it yourself for give it as gift, this homemade Fig Jam is sure to impress everyone. Bon Appetit! Приятного аппетита!

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