Dream Book Design

Strawberry Fig Jam: Canning Without A Canner

Martha Stewart, Paula Dean, Pioneer Woman, I am not. I am however a lover of yummy food. I also am a homeowner who happens to have two huge Fig trees in my backyard. My Fig trees are awesome because they produce a ton of figs, almost too much. It has left me with the need to use the figs fast, which leads me to making Strawberry Fig Jam without a Canner.

I am beyond obsessed with glass jars, Mason jars, jars of all colors and sizes. My collection makes me look like a serious canner, when in fact I am a serious weirdo who is obsessed with jars. That weird truth though lead me to being able to make this recipe without having to buy more jars;) Win-win! I researched and found two different sites that helped me a lot when it came to the ability to can without having the proper tools. This Youtube video was great for seeing the actual process, and I also took some great tips from Prudent Babys canning tutorial. Here was the recipe I followed from Prudent Living, tweaked slightly.

Tools needed:

  • Large stock pot
  • Medium sauce pan
  • Small sauce pan
  • White dish towel
  • Jars
  • Tongs OR better yet, save yourself the chance of having scalding hot water drip on you, and spend $5 to get a ‘canning set’. I made my first batch with tongs and it worked out fine, but I was nervous the whole time removing the jars from the water using the tongs.

Ingredients:
  • 1 lb. fresh Figs {I have Peters Honey figs, although any variety will do}. Remove the stem and cut in to very small pieces
  • 2 1/4 cups Organic Strawberries. Cut in to small pieces {if you like your jam more chunky, leave the pieces larger}
  • 2 cups Organic Cane Sugar
  • 3 tbsp. Lemon juice

You are going to place all ingredients in to a medium sauce pan and let sit for an hour, stirring every so often.

Before the hour is up, bring your large stock pot to a roiling boil. Place the white dish towel in the bottom of the pot {this is so that you dont have to worry about your jars clinking on the bottom and cracking}. Place all jars in before the pot is at a full boil. This sanitizes the jars for use. Keep the pot at a good simmer, and dont remove the jars until the jam is ready to be put in them. Place the lids in a separate sauce pan and simmer those until the jam is ready.

Once it has been an hour, set your jam to high heat and bring to a boil, then reduce to medium/high and cook for about 15 minutes. This time can vary depending on how many batches you are making at once. If just one batch, its usually 15. The goal is to have the consistency change to gel like.

Once the jam is of a gel consistency its time to pour in to the jars. Place a old dish towel on your counter top {because unless you are a freaking pro, this stuff gets messy!} and using the jar grabber or tongs, take your hot jars and lids out and place them on the towel. Using a funnel or ladle, place the jam in the hot jars, leaving 1/4 in. space from the top. Wipe the top of the jar clean and place the lid and ring on. Screw it on tight and place the jars back in to the large stock pot of boiling water.

Once the jars are in and the water has come to a boil, simmer the jars for 5-10 minutes {depending on your elevation}. I do mine for 7 minutes here in Phoenix, AZ. Once the time is up, take them out and place them on your counter where they can be undisturbed for around 24 hours.

You will know if the jam sealed properly when the little circle on the lids {that previously you could push down and it would pop back up} is sealed down and cannot pop up. Hearing that little popping noise when they seal is super exciting. YES, I do realize how lame I am for saying that out loud, but hey- first time canner over here, and I was just freaking excited I did it right!!

The jam will stay good for one year unopened. Crazy, right?

I have given this jam to some family and friends and they are all obsessed, as is my family. Safe to say- you should probably give it a try. And if not this exact recipe, something similar. You will totally feel like a freaking pioneer woman and feel like you should wash your clothes on a board outside with a bar of soap, while simultaneously knitting a sweater and churning butter.

Comments

  2. Jill says

    I just made this last night! I LOVED hearing three pops as my cans sealed. : ) I haven’t tasted the jarred jam yet but I licked the pot clean last night. Just right off a spoon. I can’t wait to quadruple the recipe for gifts. Thanks!!!

  3. Momma K says

    Be careful with increasing the size of a batch just to get more done at a time. The hot temperature of the preserves plays an imporant role in the sealing. This advice comes out of my own trial & errors over the past 5 years. I started making strawberry fig preserves & canning for the first time about 5 years ago. Next thing I knew, I had friends and family asking when I was making the next batch & encuraging me to enter them in fundraiser auctions. I tried different ways of making larger batches, including leaving the preserves over a low heat so the last few jars would be able to be filled hot, but each method either affected the consistency of the preserves or the seal on the jars. You just can’t rush a good thing!

  4. Tina says

    I was wondering how many jars this batch made? I see 3 half pint finished jars in the photo, but you have 5 jars heating in the pot. Do you happen to remember?

      • Mary says

        Just wanted to let y’all know that this recipe made 28 oz for me. It’s an easy and tasty recipe! My first time making jam, and it turned out so well! Used figs from the backyard tree and had to use frozen strawberries. Looking forward to opening a jar soon! Writing this as I hear popping jars 🙂

  6. Bayley says

    Hey just wondering, when you say to put everything in the pot and let it sit for an hour, there’s no temperature mentioned. Do you mean just letting it sit with no heat?