Preserving and canning fresh figs with this easy recipe of Strawberry Fig Jam will fool anyone into thinking they're eating a homemade jam made with fresh strawberries. Cooking the figs with strawberry Jell-O and sugar, without pectin, does the trick.
I’m an Amazon Associate. The Louisiana Woman Blog contains affiliate links with Amazon, and I will earn a commission if you purchase through those links. Thank you!
AN OLD-FASHIONED PANTRY STAPLE
Ever since I can remember, we have had jars of fig preserves somewhere in the house. With abundant fruit from the orchard, we made hay while the sun was shining. The fresh fruit was picked from the fig tree at just the right time before it wasted away or was eaten by critters.
We also made fig preserves from this classic Fig Preserves recipe. There was no need for many store-bought snacks in our house. These little jars of preserves, which are like little jewels stored on the shelf, make a great snack slathered on a hot biscuit, toasted bread with butter, or folded into a slice of white bread with peanut butter. YUM!
But fig preserves aren't just for spreading. Try them in this Fig Cake. The spiced cake is easy to assemble using other pantry staples. Bake it in a bundt pan or in layers with whipped cream icing.
If this is your first time canning, these easy-to-follow instructions with simple ingredients will help you succeed.
Ingredients
The difference between a strawberry fig jam and a strawberry fig preserve recipe is that preserves are made with fruit, sugar, and pectin, while the jam is made simply with fruit and sugar. This one adds boxed strawberry jello for that strawberry jam flavor.
- Strawberry jello - gives the perfect amount of strawberry flavor and the jelled texture for the preserves.
- Water - boiled water to dissolve the jello.
- Fresh figs - peeling them is the hardest part, but you can leave the peelings on. The texture won't be as smooth, but it will still be spreadable.
- Sugar - white granulated cane sugar.
- Salt - to enhance the flavor of each ingredient in the preserves.
Instructions
This jam-making results in a sweet strawberry flavor with a red tint and tiny seeds that mimic the texture of strawberry jam.
Recently, my daughter was upset to discover the recipe didn't include real strawberries. I told her she'd get over it once she tasted the results again—and she did!
- Place the jars in the dishwasher before you start cooking and clean them in the sterilized setting. I prefer using half-pint jars, which are nifty for gift-giving. Leave the jars in the dishwasher until you're ready for them. They should still be hot if timed right.
- Boil the canning lids and the screw-on lids to sterilize.
Stir the Jell-O in boiling water in a medium bowl until it is melted.
Place the jello mixture and the rest of the ingredients in a thick, large pot, like a Dutch Oven.
Cook over medium heat until it comes to a full rolling boil, then lower the heat to a slow boil and cook for 30 to 45 minutes, stirring occasionally.
Skim the top of any foam, discarding it from the jam
- Pour hot fruit mixture into sterilized canning jars, leaving an inch of headspace at the top. If there are any air bubbles, use a thin spatula or butter knife to release them from the sides of the jar.
- Wipe rims of jars with a dampened paper towel, then cover the tops of the jars with the sterilized lids.
- Screw on the mason jar canning rings onto the glass jars.
- After the rings are screwed onto the hot sterilized jars, the tops begin popping as they cool. This means the center of the lid is pulled into the jar, ensuring the jam is preserved.
HINT: Use a large-mouth funnel to fill the jars. If you don't have one, cut the bottom of a plastic cup and place it inside the jar. Wrap a towel over the jar to protect your hands from the heat, twisting it to hold the sterilized jar tightly with one hand.
Top Tip
- To tell when the jam is cooked, place a small spoonful of juice (syrup)on a small plate, let it cool for a few seconds, and then run your finger through the syrup. If the juice stays apart, it is finished cooking. If the juice runs back together, continue cooking a few minutes longer and test again.
Substitutions
- Use peach jello to replace the strawberry jello for a peach fig preserve.
Variations
- When cooking the jam, you can use a potato masher to make a smoother spread or leave the larger pieces of fig for a chunky bite.
- Warm the jam in the microwave and use it for ice cream topping; it's great on a banana split.
Equipment
- Dutch oven or large, heavy pot
- Roux spoon - the slanted edge makes stirring easier
- Half-pint jars for canning
- Wide-mouth canning funnel
- Mason jar canning rings
- Measuring cups
Related
Here are recipes that are related to Strawberry Fig Jam:
Paired
These recipes pair well with the Strawberry Fig Jam:
Print
Strawberry Fig Jam
Preserving fresh figs with this Strawberry Fig Jam recipe will fool anyone into thinking they are eating strawberry jam made with fresh berries. Cooking the figs with strawberry jello does the trick!
Ingredients
- 4 small boxes of strawberry jello
- ½ cup boiling water
- 7 cups fresh figs, peeled
- 6 cups of sugar
- pinch of salt
Instructions
- Sterilize the canning jars in the dishwasher or a pot of boiling water.
- Stir jello in boiling water in a medium bowl until melted.
- Place figs and the rest of the ingredients in a thick, large pot.
- Cook over medium heat until it comes to a full rolling boil, then lower the heat to a slow boil and cook for 30 to 45 minutes, stirring occasionally.
- Skim the top of any foam, discarding it from the jam.
- Pour hot preserves into hot sterilized canning jars, leaving an inch of head space at the top. If there are any air bubbles, use a thin spatula or butter knife to release them from the sides of the jar.
- Boil the canning lids and the screw-on lids to sterilize.
- Wipe the rims of the jars with a dampened paper towel, then cover the tops with the sterilized lids and screw on the jar ringtops.
- After the rings are screwed onto the hot sterilized jars, the tops begin popping as they cool. This means the center of the lid is pulled into the jar, ensuring the jam is preserved.
Notes
- To tell when the jam is cooked, place a small spoonful of the juice (syrup) on a small plate, let it cool for a few seconds, and run your finger through the syrup. If the juice stays apart, it is finished cooking. If the juice runs back together, continue cooking.
- To fill the jars, use a funnel. If you don't have one, cut the bottom of a plastic cup and place it inside the jar. Wrap a towel over the jar to protect your hands from the heat, twisting it to hold the sterilized jar tightly with one hand.
- With the other hand, take a ladle and fill the jar. Ladle the hot mixture into the serialized jar, filling it to about an inch from the top. Pass a knife between the jam and jar to release any air bubbles.
- After filling, clean the outside of the jars with a warm, wet dish towel.
- If the jars aren't sealed, give them a hot water bath or refrigerate them.
Be sure to sign up for my emails to keep in touch. Leave them in the reply box below if you have any questions or comments.
You know I love hearing from you!
Have a nice day!
If I don't have words, it's a sign I'm not reading enough.
Ann Voskamp
Ann Andrews says
Enjoying your 5 days of figs series. I didn't know the trick to tell when they have cooked enough for preserves. The cake looks yummy! Thanks for sharing your stories and recipes in this blog. Looking forward to many more!
Maggie says
Do you peel and/or mash the figs before cooking? Thanks!
Louisiana Woman says
Yes, Maggie, I always peel the figs for this jam recipe. This makes it easier to spread. When making regular fig preserves i don't peel them. Thanks!
Annette says
I made two batches and both turned out great. Such an easy recipe. I don’t peel my fig. They cook very tender.
Louisiana Woman says
Annette, I'm glad to know you've had good success, and that peeling the figs isn't necessary. Thanks!