The perfect combination of savory and sweet, paleo strawberry balsamic fig jam! With no refined sugars it’s paleo friendly and totally delicious!
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Years ago I fell in love with making jam from fresh fruit. Maybe because I watched my Grandmother Rosemary preserve her garden harvest every year when I was little. Anyway, this recipe for Mixed Berry Jam is one of my favorites. It’s fun to mix and match jam concoctions and come up with new versions like this Paleo Strawberry Balsamic Fig Jam.
Given some health concerns, I don’t consume much processed sugar so paleo to the rescue! Because of the sweetness of the strawberries and figs in this recipe you don’t even miss it. The honey adds just enough sweetness to the jam that it’s good right out of the jar! That doesn’t mean I don’t use it wherever else I can!
How about on almond crackers or gluten-free oats? Yes, please!
This paleo fig jam is quite simple to make. Once you’ve washed and cut the stems off your figs and strawberries, you put everything in a pot and boil. You do have to watch it and continue to stir while it cooks and thickens.
You can customize your jam to your liking. If you prefer a chunky variety, like I do, then using a whisk or potato masher will give you a great consistency. If you prefer it less chunky, pulsing it in the food processor will give you a smoother texture.
Your Paleo Strawberry Balsamic Fig Jam is finished when the volume has reduced by 1/3 to 1/2.
I ended up with just enough to fill two half pint jars, but depending on how much your jam reduces, it may vary.
Figs contain a lot of natural pectin, so they thicken the jam beautifully without added pectin.
You could preserve the jam in a water bath for it to keep longer, but do note that figs are among that group of fruits that are a bit low on acid for safe boiling water bath preserving. Any time you work with them, it’s important to either combine them with higher acid fruits or to add some lemon juice in order to boost the acid levels. As you can see from the recipe, it contains both, so you should be able to preserve a perfectly safe product.
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