Strawberry Fig Jam
- 4 cups of fresh strawberries, tops removed
- 4 cups of figs, stems removed
- 1 package of fruit pectin
- 1/2 cup lemon juice
- 1/2 teaspoon butter
- 4 cups of sugar
How to make:
In small batches, put fruit into a large 8-quart heavy pot and mash fresh fruit until you have 5 cups of crushed fruit.
Stir in the pectin and butter. Bring mixture to a boil, stirring constantly. Stir in sugar, stirring constantly. Once all of the sugar is dissolved, bring the mixture to a rolling boil for 1-2 minutes, stirring constantly. Remove from the heat and quickly skim off the foam on top of the mixture.
Ladle hot jam into 8 hot sterilized half-pint canning jars, leaving about 1/4 inch empty on the top. Wipe down the rims to ensure they are clean, adjust lids, and screw on top bands.
Depending on canning method, immediately flip jars upside down or proceed to a boiling water canner for 5 minutes. Remove from canner and cool.
Occasionally, check to make sure all of the lids have sealed and don’t pop up and down.