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 1/3 to 1/2.
Optional: if you prefer the jam to be less chunky, process in a food processor for a few pulses.
Store in the fridge for up to a month!
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 prefer it less chunky, pulsing it in the food processor will give you 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.
Store in the refrigerator for up to a month. Nutritional information is approximate and was calculated using a recipe nutrition label generator.★ Did you make this recipe? Don't forget to give it a star rating below!