Strawberry Fig Jam

20130821-180341.jpg I bought a mini home-canning kit from Fred Meyer specifically to make some strawberry fig jam! I’ve never made jam before, or canned anything and it was super fun! You don’t need to follow the canning procedure if you just want to store jam in the freezer instead of in the cupboard :) Goes great on your favorite toast, pancakes, crackers, pb&j, or how my husband likes it…topped on cottage cheese!

    Makes three 1/2 pint jars

Ingredients

  • 2 Tbsp lemon juice
  • 3 cups chopped figs
  • 2 cups chopped strawberries
  • 2 cups sugar/splenda blend (half sugar, half splenda)
  • 1/2 cup triple sec
  • 1/4 teaspoon kosher salt
  • 1oz (about 3.5 Tbsp) no/less-sugar-needed fruit pectin

Directions

Combine all ingredients in a heavy saucepan and let the flavors marinate at room temperature 1 hour, stirring occasionally.Bring fig mixture to boil over medium-high heat, stirring until sugar dissolves. Reduce heat to medium; continue to boil until jam thickens and is reduced to 3 cups, stirring frequently and occasionally mashing mixture with potato masher to crush large fig pieces, 30 to 35 minutes. Remove from heat.

If storing in cupboard: Ladle mixture into 3 hot clean 1/2-pint glass canning jars, leaving 1/4-inch space at top of jars. Remove any air bubbles. Wipe jar threads and rims with clean damp cloth. Cover with hot lids; apply screw bands. Process jars in pot of boiling water 10 minutes, with water covering tops of jars by at least 1 inch. Cool jars completely. Store in cool dark place up to 1 year.

If storing in freezer: Let mixture cool to room temp. Store in air tight containers in the freezer. Use within 2 weeks after opening and store in fridge.

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