Making strawberry fig jam is a delightful way to combine the sweet and slightly tart flavors of strawberries with the rich, complex taste of figs. This homemade jam can elevate your breakfast routine, serve as a thoughtful gift, or simply add a touch of elegance to your cheese platter. Follow this comprehensive guide to create your own batch of strawberry fig jam, ensuring a perfect blend of flavors and textures.
Ingredients and Equipment
Before you begin, gather the following ingredients and equipment:
Ingredients
- Strawberries: 4 cups, hulled and chopped
- Figs: 2 cups, chopped (fresh or dried)
- Granulated Sugar: 3 cups
- Lemon Juice: 1/4 cup (about 2 lemons)
- Pectin: 1 package (optional, for a firmer set)
- Water: 1/2 cup (for the figs if using dried)
Equipment
- Large pot
- Wooden spoon
- Potato masher (optional)
- Canning jars (clean and sterilized)
- Lids and bands
- Jar funnel (optional but helpful)
- Ladle
- Candy thermometer (optional, but useful for checking temperature)
Step-by-Step Instructions
1. Prepare the Fruit
For Fresh Figs
- Wash and Chop: Rinse the figs under cold water and pat them dry. Remove the stems and chop the figs into small pieces.
For Dried Figs
- Rehydrate: Place the dried figs in a bowl and cover them with water. Let them soak for about 30 minutes until they become plump.
- Drain and Chop: Drain the figs and chop them into small pieces.
2. Cook the Figs
- Combine Ingredients: In a large pot, combine the chopped figs with 1/2 cup of water. Bring to a simmer over medium heat.
- Cook: Let the figs simmer for about 10 minutes, stirring occasionally until they become soft and the mixture starts to thicken. If you prefer a smoother texture, you can use a potato masher to mash the figs into a more uniform consistency.
3. Prepare the Strawberries
- Hull and Chop: Wash the strawberries under cold water, remove the green tops, and chop them into smaller pieces.
- Combine with Figs: Add the chopped strawberries to the pot with the figs.
4. Add Sugar and Lemon Juice
- Add Sugar: Stir in the granulated sugar, mixing well to ensure it is evenly distributed.
- Add Lemon Juice: Stir in the lemon juice. The acidity helps to balance the sweetness and aids in setting the jam.
5. Cook the Jam
- Bring to a Boil: Increase the heat and bring the mixture to a rolling boil, stirring constantly.
- Maintain Boil: Once boiling, let the mixture continue to cook for about 10-15 minutes, or until it reaches the desired consistency. If you’re using pectin, follow the instructions on the package for the correct timing.
6. Test the Consistency
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Cold Plate Test: Place a small spoonful of the jam on a cold plate and let it sit for a minute. Run your finger through the jam; if it wrinkles and holds its shape, it’s ready to be jarred. If not, continue cooking and test again in a few minutes.
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Use a Candy Thermometer: Alternatively, if using a candy thermometer, the jam should reach a temperature of 220°F (104°C) for proper setting.
7. Jar the Jam
- Prepare Jars: Ensure your canning jars are clean and sterilized. You can sterilize them by placing them in a boiling water bath for 10 minutes or running them through the dishwasher on a hot cycle.
- Fill Jars: Using a ladle and jar funnel, carefully fill each jar with the hot jam, leaving about 1/4-inch headspace at the top.
- Wipe the Rims: Wipe the rims of the jars with a clean, damp cloth to remove any residue or spills.
- Seal Jars: Place the lids on the jars and screw on the bands until they are fingertip-tight.
8. Process the Jars
- Boil Water Bath: Process the jars in a boiling water bath to ensure they are sealed properly. Submerge the jars in a pot of boiling water, making sure they are covered by at least an inch of water.
- Process Time: Boil for 5-10 minutes. Adjust the time if you are at a higher altitude (refer to canning guidelines for altitude adjustments).
9. Cool and Store
- Cool Jars: Carefully remove the jars from the boiling water and let them cool on a clean towel or cooling rack.
- Check Seals: Once the jars are cool, check the seals by pressing down in the center of each lid. If it doesn’t pop back, the jar has sealed properly. If it does, refrigerate the jar and use it within a few weeks.
- Store: Store sealed jars in a cool, dark place. Properly sealed and stored, the jam can last up to a year.
Serving and Enjoying
Pairing Suggestions
- Breakfast: Spread strawberry fig jam on toast, English muffins, or croissants for a delightful breakfast treat.
- Cheese Platter: Serve the jam alongside a selection of cheeses, such as Brie, Gouda, or blue cheese, for a sophisticated snack or appetizer.
- Desserts: Use the jam as a topping for yogurt, ice cream, or pancakes for a touch of fruity sweetness.
Gifts
Homemade strawberry fig jam makes a wonderful gift. Package the jars with a decorative ribbon and a personalized label to create a thoughtful present for friends and family.
Tips and Variations
- Flavor Variations: Experiment with adding a touch of vanilla extract, cinnamon, or nutmeg to the jam for added depth of flavor.
- Consistency: Adjust the amount of pectin based on your preferred consistency. Less pectin results in a softer jam, while more pectin creates a firmer texture.
- Storage: Always label your jars with the date of production to keep track of freshness.
Conclusion
Making strawberry fig jam is a rewarding process that brings together the sweetness of strawberries and the rich flavor of figs. With this guide, you can create a delicious and versatile jam that enhances your meals and makes for thoughtful gifts. Whether enjoyed on a slice of toast or as part of a gourmet cheese platter, this homemade jam will surely be a favorite in your kitchen. Enjoy the process and savor the sweet rewards of your efforts!
