Strawberry Fig Jam Food

STRAWBERRY FIG JAM

Steps:

• Heat the oven to 200°F. Wash and rinse 4, 1-cup canning jars and their lids. Set the jars and lids on a small paper-towel lined sheet pan and transfer to the oven to stay hot.
• Add the sliced fruit to the bowl of a food processor and pulse to chop. Tip the chopped fruit into a 2 or 4 qt saucepan and stir in the lemon juice.
• In a small dish, combine the pectin and 1/4 cup of the sugar, mixing well, then stir into the chopped fruit.
• Adjust the heat under the saucepan to medium-high and bring the mixture to a full, rolling boil while constantly stirring for about 10 minutes.
• Stir in the remaining sugar and the butter. Bring the mixture back to a full, rolling boil for exactly 1 minute while stirring.
• Remove the saucepan from the heat and skim off any foam that may have accumulated on top. Ladle the jam into the hot jars.
• If you want to store the jam in the pantry, follow these instructions on how to process jam. Otherwise, store the jam in the fridge for three months or the freezer for six months.

STRAWBERRY FIG PRESERVES

Steps:

• Mix figs and sugar together in a large saucepan, place over medium heat, and cook, stirring often, until sugar has dissolved. Mix in strawberry gelatin; bring the mixture to a boil and boil for 7 minutes. Mash preserves with a potato masher if desired.
• Sterilize the jars and lids in boiling water for at least 5 minutes. Pack the fig preserves into the hot, sterilized jars, filling the jars to within 1/4 inch of the top. Run a knife or a thin spatula around the insides of the jars after they have been filled to remove any air bubbles. Wipe the rims of the jars with a moist paper towel to remove any food residue. Top with lids and screw on rings.
• Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil and lower jars into the boiling water using a holder. Leave a 2-inch space between the jars. Pour in more boiling water if necessary to bring the water level to at least 1 inch above the tops of the jars. Bring the water to a rolling boil, cover the pot, and process for 10 minutes.
• Remove the jars from the stockpot and place onto a cloth-covered or wood surface, several inches apart, until cool. Once cool, press the top of each lid with a finger, ensuring that the seal is tight (lid does not move up or down at all). Store in a cool, dark area.

STRAWBERRY JAM

Steps:

• Place the mason jars in a large hot water bath canner (or pot). Cover with water and bring to a simmer. Simmer the center lids in separate saucepan full of water.
• Place the mashed strawberries and lemon juice in a separate pot. Stir in the pectin until dissolved. Bring the strawberries to a strong boil.
• Add the sugar (measure beforehand so you can add it all at once), and then return the mixture to a full (violent) boil that can't be stirred down. Boil hard for 1 minute 15 seconds. Skim foam off the top.
• Remove one jar at a time from the simmering water. Pour water back into the pot. Using a wide-mouth funnel, fill each jar with jam, being careful to keep the liquid/fruit ratio consistent. Fill the jars so that they have 1/4-inch of space at the top. Run a knife down the side of the jar to get rid of air bubbles. Wipe the rim of the jar with a wet cloth to remove any residue or stickiness.
• Remove the center lid from the simmering water and position it on top. Put screw bands on jars, but do not over tighten! Repeat with all the jars, and then place the jars on a canning rack and lower into the water. Place the lid on the canner, and then bring the water to a full boil. Boil hard for 10 to 12 minutes.
• Turn off the heat and allow the jars to remain in the hot water for an addition 5 minutes. Remove the jars from the water using a jar lifter, and allow them to sit undisturbed for 24 hours.
• After 24 hours, remove the screw bands and check the seal of the jars. The center lids should have no give whatsoever. If any seals are compromised, store those jars in the fridge. Otherwise, fill your pantry with your newly canned goodness.

STRAWBERRY FIG PRESERVE

Steps:

• Heat figs, sugar, and strawberry gelatin together in a saucepan over medium-high heat; bring to a rolling boil. Cook fig mixture, stirring frequently, for 4 minutes; remove from heat.
• Sterilize jars and lids in boiling water for at least 5 minutes. Pour hot fig mixture into hot, sterilized jars, filling to within 1/2 inch of the top. Run a knife or thin spatula around the insides of the jars after they have been filled to remove any air bubbles. Wipe the rims of the jars with a moist paper towel to remove any food residue. Top with lids and screw on rings.
• Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil and lower jars into the boiling water using a holder. Leave a 2-inch space between the jars. Pour in more boiling water if necessary to bring the water level to at least 1 inch above the tops of the jars. Bring the water to a rolling boil, cover the pot, and process for 15 minutes.
• Remove the jars from the stockpot and place onto a cloth-covered or wood surface, several inches apart, until cool. Once cool, press the top of each lid with a finger, ensuring that the seal is tight (lid does not move up or down at all). Store in a cool, dark area.

SUPER STRAWBERRY FIG JAM (LOW-SUGAR)

Steps:

• Place figs and 1/4 cup bottled lemon juice in a 3 quart saucepan & bring to a boil. Simmer until figs fall apart easily when stirred, about 20 minutes.
• Add strawberries to figs, along with grape juice & the 3 T lemon juice - put the 3 T lemon juice in the one cup measure then fill with grape juice to the one cup measure.
• Sprinkle the pectin into the fruits & mix well to avoid any lumps.
• Bring the fig, strawberry, juice mix to a hard boil that can't be stirred down - watch & stir to avoid scorching.
• Add the sugar & bring to a boil. Boil hard for 3 minutes & then place in hot sterilized jars (I use the boiling water bath to sterilize the jars when they come out of the dishwasher).
• Lid & process 10 minutes for 1/2 pints & 15 minutes for pints.

STRAWBERRY FIG PRESERVES

Steps:

• Combine the figs, sugar and jell-o in a dutch oven.
• Bring to a slow boil over medium to medium-high heat.
• Reduce heat and simmer for 10 minutes.
• Stir constantly to prevent sticking and burning.
• Put in sterlized jars and seal.

FIG AND STRAWBERRY TART

Steps:

• Make the crust: Pulse flour, granulated sugar, and 1/2 teaspoon salt in a food processor until combined. Add butter, and pulse until mixture resembles coarse crumbs with some larger pieces remaining, about 10 seconds.
• Drizzle 1/4 cup ice water evenly over mixture. Pulse until mixture just begins to hold together (it should not be wet or sticky). If dough is too dry, add more water, 1 tablespoon at a time, and pulse. Press dough into a disk, and wrap in plastic. Refrigerate until firm, about 1 hour or overnight.
• Roll dough to a 14-inch circle (1/8 inch thick) on a floured surface. Fit dough into bottom and up sides of a 10-inch fluted round tart pan with a removable bottom. Trim excess dough flush with edges of pan using a knife. Refrigerate until firm, about 1 hour.
• Preheat oven to 350 degrees. Prick bottom of tart shell all over with a fork, and fill with pie weights or dried beans. Bake for 30 minutes. Remove weights, and bake until set, about 5 minutes more. Let cool. Leave oven on.
• Make the filling: Pulse hazelnuts in a food processor until finely chopped. Add sugars, zest, and 1/4 teaspoon salt; pulse to combine. Add butter, Armagnac, eggs, and vanilla; pulse until mixture is almost smooth.
• Spread filling evenly into tart shell. Top with figs and strawberries. Bake for 30 minutes. Reduce oven temperature to 325 degrees; bake until set and dark brown on top, about 1 hour more. Garnish with whipped cream.

STRAWBERRY & FIG BALSAMIC JAM RECIPE - (4.7/5)

Steps:

• 1. Cut figs and strawberries into small chunks. 2. Combine figs, strawberries and sugar in a saucepan. 3.Cook over medium heat for 10 minutes, stirring regularly. Add in balsamic vinegar to taste. Continue to cook for another 10 minutes or until the mixture is reduced and coats the back of a spoon. 4. Transfer jam into a sterilised jar, allowing it to cool completely. Seal and store in the refrigerator. Enjoy!