It’s my favourite time of year and can you guess why?……It’s berry season!! All of my self-control goes out the window when I gobble up handfuls of berries until my stomach aches! I’m fortunate to live minutes away from plenty of berry farms. My only complaint is that berries come in and out of season so quickly. So last week I decided to dust off my canner and preserve these lovely fruits.
Canning is a wonderful thing! The next best thing to enjoying these fruits fresh in the summer is opening up a can of preserved fruit in the winter months. This is why I snatched up the last batch of strawberries before they went out of season.
This jam is naturally pectin-free, as the figs gel well when heated with the strawberries. And not to mention that the taste combination of the strawberries and figs is absolutely scrumptious!
Figs are very perishable, and should be used as soon as possible, so store them in the fridge, or even the freezer and thaw completely before using. I was also able to use a pound of figs that I’ve had in my freezer since last summer, and they worked perfectly.
Strawberry Fig Jam
Source: The Complete Book of Small-Batch Preserving by: Ellie Topp & Margaret Howard
- 1 lb fresh figs, stemmed and cut into small pieces
- 2 cups strawberries, stemmed and cut into small pieces
- 2 cups granulated sugar
- 3 tbsp lemon juice
- Place figs, strawberries, sugar and lemon juice in a medium stainless steel or enamel saucepan. Cover and let stand for 1 hour, stirring occasionally.
- Bring to a boil over high heat, reduce heat to medium and boil rapidly, uncovered, until mixture will form a gel, about 15-20 minutes, stirring frequently. Remove from heat.
- Ladle into hot jars and process for 10 minutes.
Makes approximately 4 cups (1 L)
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