Skip to main content

Strawberry Fig Jam



I have been in the mood to make some jam or jelly lately. But what kind to make?? Usually, I would let the sales at the grocery store determine this. And in this case, that was part of my decision. The other part was the figs I had bought earlier this year at Trader Joe's- just sitting in the freezer, begging to be used. City Market had strawberries on sale this weekend. Hmmmm....strawberries and figs....that sounds like jam to me!

In my usual pattern, I googled strawberry fig jam to see what might pop up. I found a recipe, complete with step by step pics- so I figured I'd use that.

I think the person who made the recipe probably makes this jam all the time, and just expected the reader to know instinctively what to do, because there were several details left out.

I started by washing, hulling and quartering my strawberries. I needed 3 cups. Then I washed, destemmed and sliced my figs (I used a combo of Calmyrna and Mission figs). I needed 3 cups of them, too.

I dumped them in a pot with a mixture of 1/4 c. of white sugar and a whole pack of pectin (the amount needed was one of the details left out of the original recipe- so I winged it). I waited until it heated up and began to bubble. The recipe said it should boil, but there wasn't enough liquid to do that. So- I added a little water. After it boiled vigorously for about a minute, I dumped in the rest of the sugar (2 cups). Next time I'll use a little less.

While all this was going on, Dev was sterilizing my jars and warming the lid seals for me. He's so handy in the kitchen :)

I let the mixture boil about five minutes (no time measurements were given in the recipe), then took it off the heat. I filled my jars and processed them in a water bath for about 25 minutes (10 minutes is recommended for sea level, plus an additional 10- 15 minutes for our altitude).

Here's what I got....



It tastes really good, but I think next time I'll do two things....I'll use less sugar and I'll cook it longer. To me, it has an ever so slightly grainy texture. But it fit the bill for the jam I was craving, and it has put me in the mood to make even more!

My next attempt will be mango vanilla!!

Comments

tparrish said…
how many jars of this size did you get with 3 cups fig and 3 cups strawberries?

Popular posts from this blog

Carrot Cake!!!!!!

I made my very first ever from scratch homemade cake at 7,500 feet above sea level today. I have made many homemade cakes before, but that was back home in Savannah, which is practically 2 feet below sea level.

After many dismal failures (including box mixes) I have finally made a cake from scratch that turned out decent. No- better than decent. I think this is the best cake I've ever made. No joke.

It all started when my fried Emmy posted on her blog about receiving as a gift from her hubby, a copy of "The Joy of Cooking." By the way, you should go read her blog. She is nauseatingly multi-talented. She cooks and knits beautifully, as well as a bunch of other stuff I learn about every freakin' time I read her blog. So go over to her blog right now.

Anyhoo...she read the high altitude instructions and cranked out a beautiful red velvet cake that made me drool. After reading that, I decided it was time to stop being a wuss about baking at high altitude and try a…

Sunday Love...

This is what Sunday morning looked like at our house. I was inspired by some beautiful strawberries I bought at the store yesterday, so I wanted to make a special breakfast.

What says "I Love You" more than a stack of hot, homemade buttermilk pancakes???



Well, I'll tell you what. A stack of hot, homemade buttermilk Strawberries Romanoff Pancakes with Brown Sugar-Sour Cream Sauce. That's what.



A very good friend of mine from back home in Savannah, Jared, sent me for an engagement gift a year subscription to "Southern Living" magazine. He explained that he didn't want me to "forget how to be Southern." Although it is doubtful that I will EVER not be Southern, it was a very sweet gift. And I must admit I was so excited the day it landed in our mailbox that I had to fight every instinct in my Southern body not to plop on the couch right then and there and read it cover to cover and commit it to memory.

In the April 2009 issue of "Southern L…

The Best Pizza Dough for Mimi

This picture does not include a picture of my pizza dough.  But it was taken at my favorite pizza place in the world- Vinnie Van Go-Go's in Savannah, GA.

I have toiled in vain to make a homemade crust that is in any way similar to Vinnie's.

I'm not going to say I've done it, because I haven't.  But what I can say is I think this version is the closest I'll ever get.

For 10 years I have played around with basic pizza dough recipes, trying to find one that yields a thin, crispy crust, with bubbly edges.

I think there are two things that make this possible... very high heat (most home ovens can't get hot enough) and 00 Italian flour (it makes such a soft, pliable dough).  To manage the heat problem, I usually cook my pizzas on the grill, and let it heat to at least 600 degrees.  Hopefully one day my husband will build the wood fired pizza oven of my dreams.  And to manage the flour issue, I order my flour from Amazon.

Here's the basic recipe and process: