Ingredients:

  • 1 lb fresh figs, stems removed and quartered
  • 2 cups fresh strawberries, hulled and halved
  • 2 cups granulated sugar
  • 3 tbsp fresh lemon juice
  • 1 tbsp powdered pectin

Instructions:

  1. Combine the quartered figs and halved strawberries in a heavy-bottomed stainless steel pot. Use a potato masher to lightly crush the fruit, leaving some chunks for texture, and stir in the fresh lemon juice.
  2. Add the granulated sugar and stir over medium heat until the sugar is completely dissolved.
  3. Increase the heat to a rolling boil. Whisk in the powdered pectin and stir constantly to prevent scorching until the mixture transitions to a deep, mahogany-colored syrup.
  4. Monitor the temperature with a digital candy thermometer. Once the jam reaches 220°F (104°C), perform the plate test by dropping a small spoonful onto a chilled plate; if it wrinkles when pushed, the set is complete.
  5. Remove from heat immediately and ladle the jam into sterile half-pint jars, leaving 1/4 inch of headspace.