Strawberry & Fig Jam
Author: Yvonne Cornell
  • 1 lb. or more of figs, chopped
  • 1 lb. or more of strawberries, chopped
  • 1 cup sugar for every 2 lbs of fruit (2 cups for sweeter)
  • Juice of 1 lemon, halved
  • Canning Kit
  • 8 oz. jam jars (have 4-8 on hand, depending on amount of fruit)
  1. Combine freshly washed and chopped strawberries, figs and sugar. You can make the jam immediately or let the fruit macerate overnight in the refrigerator in a sealed container.
  2. When ready, set up your boiling water canning bath and have 3 or 4 half-pint jam jars on hand, sterilized and hot (8 oz. jars).* Place the jar lids only in a small saucepan and bring to barely a simmer to sterilize and keep them hot.
  3. Scrape the macerated fruit, juices and undissolved sugar into a wide, shallow skillet.
  4. Place over high heat and cook, stirring regularly for 10-12 minutes or until fruit puree thickens and volume has reduced by one-third or more. (A good test is to drag your stirring spoon through the jam, and if the drag space doesn't fill in immediately with jam, it's ready!)
  5. Add half of the lemon juice towards the very end of the cooking time.
  6. Remove from heat and taste. Add more lemon juice as needed to brighten the flavor.
  7. Funnel jams into sterilized jars with provided funnel, filling to just below the top, apply lids pulled directly from hot water with provided rubber tip tongs and seal each with rims.
  8. Tighten lids and using rubber tip tongs, place each jam jar in the canning basket and submerge in boiling water bath. Let process in covered boiling water pot for ten minutes, giving plenty of space between jars. Do not let them touch.
  9. After 10 minutes, remove jars from canning bath with tongs and place on folded kitchen towel to cool.
  10. After the jars are cool enough to touch, remove rings and test seals by gripping the edges of the lid and raising jar off the counter an inch holding only the lid. A properly sealed jar will hold tight.
  11. If any pop off, refrigerate and use these within a couple of weeks.
  12. The successfully sealed jars can be stored in the pantry for the winter. They will keep for up to one year if unopened.
  13. * You can boil the jars in a large pot of water or easier still, wash in dishwasher and pull them after the drying cycle has completed while the glasses are still hot to the touch and just before filling with jam. Use the provided rubber tipped tongs because you don't want cool jam jars when filling with the fruit.
Recipe by Yvonne Cornell at