Imagine spreading a spoonful of pure summer sunshine on your morning toast - that's exactly what Sarah Smith's Fig Strawberry Preserves deliver! This isn't just another jam recipe; it's a magical blend of luscious figs and vibrant strawberries that transforms ordinary breakfast into an extraordinary culinary experience. Whether you're a seasoned home canner or a curious kitchen adventurer, this recipe promises to elevate your preserving skills and tantalize your taste buds with a symphony of fruity flavors that will have your family and friends begging for more.
Prep Time: 15 mins
Cook Time: 30 mins
Total Time: 45 mins
Cuisine: American
Serves: 4 cups
Ingredients
- 2 cups fresh figs, chopped
- 2 cups strawberries, hulled and sliced
- 4 cups sugar
- 1/4 cup lemon juice
- 1 package pectin
Instructions
- Prepare your canning equipment by sterilizing glass jars, lids, and rings in boiling water for 10 minutes. Set aside on a clean kitchen towel to dry.
- Wash and prepare the fresh figs by removing any stems and chopping them into small, uniform pieces. Ensure they are ripe but not overripe.
- Hull and slice the strawberries into similar-sized pieces as the figs to ensure even cooking and consistent texture.
- In a large, heavy-bottomed pot, combine the chopped figs, sliced strawberries, sugar, and lemon juice. Stir gently to mix ingredients evenly.
- Sprinkle the pectin over the fruit mixture and stir thoroughly to distribute it completely.
- Place the pot on the stove over medium-high heat. Bring the mixture to a rolling boil, stirring constantly to prevent burning.
- Continue boiling for approximately 10-15 minutes, skimming off any foam that forms on the surface.
- Test the preserve's consistency by placing a small amount on a chilled plate. If it wrinkles when pushed with a finger, it has reached the right setting point.
- Remove from heat and let the preserves sit for 5 minutes to allow the fruit to distribute evenly.
- Carefully ladle the hot preserves into the sterilized jars, leaving about 1/4 inch of headspace at the top.
- Wipe the jar rims clean with a sterile cloth to ensure a proper seal.
- Place the lids and rings on the jars, tightening them securely but not overly tight.
- Process the filled jars in a boiling water bath for 10 minutes to ensure proper sealing and preservation.
- Remove jars and let them cool completely at room temperature. You should hear a satisfying "pop" as the lids seal.
- Check the seals after 24 hours. Store sealed jars in a cool, dark place for up to one year.
Tips
- Choose perfectly ripe fruits: Select figs and strawberries that are ripe but firm, avoiding overripe or bruised produce.
- Sterilization is key: Always thoroughly sterilize your jars and equipment to prevent bacterial growth and ensure long-term preservation.
- Use a candy thermometer: For consistent results, monitor the temperature during cooking to achieve the perfect setting point.
- Skim the foam: Continuously remove foam during boiling to ensure a clear, beautiful preserve.
- Test for doneness: The wrinkle test on a chilled plate is crucial - don't rush this step!
- Allow proper cooling: Let jars cool naturally and undisturbed to ensure proper sealing.
- Store smartly: Keep sealed jars in a cool, dark place to maintain flavor and prevent spoilage.Pro tip: This recipe yields about 4 cups of preserves, making it perfect for gifting or stocking your pantry with a homemade delicacy!
Nutrition Facts
Calories: 120kcal
Carbohydrates: 30g
Protein: 0g
Fat: 0g
Saturated Fat: 0g
Cholesterol: 0mg
