Homemade Paleo Strawberry Fig Jam with balsamic vinegar is the perfect combination of savory and sweet! Since this homemade jam is made from fresh strawberries and fresh figs and contains no refined sugars, it's paleo-friendly and totally delicious!
We love the tradition of making jam from fresh fruit. This quick and easy fig jam recipe is one of our favorites. It's simple to make in just over 30 minutes and couldn't be tastier!
It's a small batch jam that is yummy straight from a spoon!
Because of the sweetness of the strawberries and figs in this recipe, you don't even miss the sugar. The honey adds just enough sweetness to the jam that it's good right out of the jar!
How to Make - Step By Step Instructions
This natural low-sugar fig jam is quite simple to whip up.
- First, wash figs and strawberries, cut stems off, and slice into fourths.
- Toss figs, strawberries, lemon zest, lemon juice, and honey (choose the amount of honey according to your taste) into a large heavy-bottom pot. Bring to a rolling boil over medium-high heat.
- Then, continue to boil for 20-30 minutes, stirring often, until it thickens. As figs soften, use a potato masher, or a whisk, to mash the figs.
- To up the flavor of your jam, about 15 minutes into the thickening (boiling process), add a generous splash of balsamic vinegar.
- Once the mixture thickens to your liking, remove from heat and cool. Jam is finished when the volume has reduced by ⅓ to ½.
Tips & Tricks
- You can customize your jam to your liking. If you prefer a chunky variety, using a whisk or potato masher will give you great consistency. If you like it less chunky, pulsing it in the food processor will provide you with a smoother texture.
- Stir your jam constantly to prevent burning.
- Figs contain a lot of natural pectins, so they thicken the jam beautifully without adding pectin.
- We usually end up with just enough to fill two half-pint jars, but this amount may vary depending on how much your jam reduces.
What to eat it with
Strawberry fig jam is delicious on toast, but it's also great on crackers with cheese. You can add it to a grilled cheese sandwich or eat it on top of your yogurt with a sprinkle of granola. The possibilities are endless!
More Jam Recipes
Strawberry Chia Seed Jam
Berry Jam Recipe with No Pectin
Blackberry Chia Seed Jam
Products used
- We love cooking with high-quality Balsamic Vinegar. The flavor is richer and far surpasses cheaper versions.
- These half-pint jars are great for many things besides making jam. Most layered desserts look adorable in them.
How to store
You can store your small-batch jam in the refrigerator for up to one month.
Alternatively, for longer shelf life, you could sterilize some jars and make Strawberry Fig Jam Preserves. This will require a water bath but will extend the shelf life of your jam considerably—usually up to 12 months in your pantry.
If trying this method, please note that figs are among those fruits that are a bit low on acid for safe boiling water bath preservation.
Therefore, it’s essential to either combine them with higher acid fruits or add some lemon juice to boost the acid levels when you work with them. As you can see from the recipe, it contains both, so you should be able to preserve a perfectly safe product.
Strawberry Fig Jam Recipe
Equipment
- Large Cooking Pot
- Spatula or cooking spoon
- half-pint jars
- knife
Ingredients
- 1 pound strawberries (chopped)
- 1 pound fresh figs (chopped)
- ½ - ¾ cups honey (depending on your preference)
- Zest and juice from one lemon
- Splash of balsamic vinegar
Instructions
- Wash figs and strawberries, cut stems off, and slice into fourths.
- Toss figs, strawberries, lemon zest, lemon juice, and honey (choose the amount of honey according to your taste) into a large pot.
- Bring to a boil over medium-high heat.
- Boil for 20-30 minutes, stirring often, until it thickens. As figs soften, use a potato masher, or a whisk, to mash the figs.
- About 15 minutes into the thickening, add a generous splash of balsamic vinegar.
- Once the mixture thickens to your liking, remove from heat and cool. Jam is finished when the volume has reduced by ⅓ to ½.
- Optional: if you prefer the jam to be less chunky, process it in a food processor for a few pulses.
- Store in the fridge for up to a month!
Notes
- You can customize your jam to your liking. If you prefer a chunky variety, using a whisk or potato masher will give you great consistency. If you like it less chunky, pulsing it in the food processor will provide you with a smoother texture.
- Stir your jam constantly to prevent burning.
- Figs contain a lot of natural pectins, so they thicken the jam beautifully without added pectin.
- We usually end up with just enough to fill two half-pint jars, but depending on how much your jam reduces, this amount may vary.
Nutrition
This post was originally published on October 9, 2017. We updated it on July 20, 2021.
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Melissa says
So delicious- I love your recipe. I made extra for for my parents and they loved it too.
Erin Henry says
So great to hear! Thanks for the 5-star rating and sharing our recipe!
Katie says
This is so unique and full of flavor. I love this on toast or shortbread cookies!
Erin Henry says
What a great idea, Katie! On top of shortbread cookies is perfect!
Kristyn says
This was so easy to make! I will be making bigger batches to take to friends! My kids love putting this on top of everything!!
Erin Henry says
This homemade jam makes a great gift for friends! Great idea!