Getting up before the sun comes up gives me plenty of leisurely prayer and breakfast time to get my day started. My friend Joyce has a fig tree and she shares them with me and I make jam and share the jam with her and others. In the past, I made Fig Preserves from this recipe. This year I wanted to try something different and made Strawberry Fig Preserves. Both recipes are so good, but this newest one is not as time consuming and the color is very pretty.
Seeing jars of jam makes me happy!
This Royal Albert August Poppy teacups is done in my favorite colors. When I did my project in my Home Furnishings class at Ohio State, I used these colors, and I still love them.
Breakfast in bed is the best, and no, I never turn on the TV. It's just a quiet, peaceful time.
Strawberry Fig Preserves
This recipe makes a pretty colored jam, and is so delicious on toast. I put mine on my sourdough bread that I've been making for way over 20+ years. It also would be good for appetizers, scones, biscuits, and on ice cream. I tweaked the spices in the recipe, as I left out the 1 teaspoon of cardamom, and added some others.
Ingredients
- 1 and 1/2 lbs fresh or frozen figs
- 1 and 1/2 lbs. fresh or frozen strawberries
- 4 cups sugar
- 1 large lemon, juiced and zested
- 1/2 teaspoon cinnamon
- a pinch of allspice
- some freshly grated nutmeg (just a few grates)
- 1 pouch of liquid pectin (Certo)
Instructions
- Sanitize your jars and lids before starting and keep the jars warm. I sanitize them in the dishwasher and time them to be about ready when I start the jam. I keep the lids in a small pan of water to sterilize them when I am making the jam. You can boil the lids for two minutes, and then turn down to a simmer until you are ready for them.
- Wash, then trim the ends off of the figs. Prepare the strawberries, by taking off the leafy end and cutting them.
- Place half the fruit in the bottom of a Dutch oven. Sprinkle on 2 cups of sugar. Repeat with the remining fruit and sugar. Add the lemon zest and the spices, and mix. Place the pot over low heat and allow sugar to melt slowly.
- When the sugar begins to liquefy, stir to keep the fruit from getting scorched. At this point, I turned up the heat to get it to come to a boil. Then turn down to a simmer, and simmer for 30 minutes.
- Now add the lemon juice and the liquid pectin. Mix quickly and then simmer for an additional 5 minutes.
- Ladle into the warm, sterilized jars, leaving a 1/4" headspace. Wipe off any jammy residue before applying the lids and bands. You want a tight seal.
- Process accordingingly, or you can keep in the fridge. See note.
Notes
You can also sterilize your jars and bands in a large pot of boiling water for about 10 minutes.
You can use a box of pectin instead of the Certo.
After filling, putting the lid and band on, I immediately turn the filled jars upside down on a tea towel, and let them set for about 5-8 minutes. I then turn the jars right side up and the center indention on the lid will seal or pop down as it cools. Sometimes I have to give it a nudge with my finger to hear the ping. I have never had this fail, and it was taught to me by a friend in Ohio over 45 years ago.
I went down to Dallas to see these two cutie pies, and we did some baking, shopping and playing.
Avery is all settled into her dorm room. In her quad, each girl gets their own bedroom and then shares a bathroom with another girl. They all share a living space. She's sending me a picture of her outfits for each day of rush. She's at University of Arkansas.
My daughter and I took Cissy out for her 18th Birthday before she left for Oklahoma University. She was sick on her birthday and had to leave a day later, but she's all settled into her dorm room that she shares with another girl. Her quad of girls, shares a living area with a small sectional, fridge, sink, counter and microwave.
I hope both girls have the best freshmen year!
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