Before I tell you about this amazing jam recipe I just want to welcome all my new blog readers! I so appreciate you all and love all the comments! While you’re on the internet be sure to come visit my Facebook page, On The Home Front, I’d love it if you’d “like” my page!
My strawberries are coming in abundantly this year! They may be small but they are bursting with flavor.
I wasn’t going to make any more jam but this recipe caught my eye. It’s another one from the book Small Batch Preserving. They said, “This jam is so good it disappears from the shelf. The fresh figs lend an amazing texture and taste to the strawberries. Be sure to make as much of it as jar and cupboard space allow whenever you can get your hands on fresh figs.”
Fresh Fig and Strawberry Jam
1 lb fresh green figs, stemmed and cut into small pieces
2 cups quartered strawberries
2 cups sugar
3 Tbsp lemon juice
Place figs, strawberries, sugar and lemon juice in a medium stainless steel 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 the mixture forms a gel, about 15 minutes, stirring frequently. Remove from heat.
Ladle into sterilized jars and process in a water bath canner for 5 minutes.
As far as I know we can’t grow figs here in Vermont but my local Farmers Market had some so I decided to give this recipe a try. Am I ever glad I did, this jam is to die for! I doubled the recipe and canned it in small jars, perfect for gift giving and enjoying!
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