Strawberry Fig Jam


Strawberry Fig Jam

Course: Breakfast
Keyword: Strawberry Fig Jam
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  • 3 cups mashed figs
  • 3 cups sugar
  • 2 3-ounce boxes strawberry Jell-O


  • Add all ingredients to a stockpot over medium-high heat.
  • Cook, stirring very frequently, until boiling.
  • A light foam may form across the top. There is no need to skim it off; just keep cooking and stirring.
  • Continue to cook until the liquid begins to shine, about 20 to 25 minutes.
  • As jam is cooking, place jar lids in a pan of hot, but not quite boiling, water.
  • Run very hot water from the tap into the jars. (Repeat this again, just before filling jars; this heats the jars so they don’t break when filling with hot jam.)
  • Fill jars within ¼-inch of the top with hot jam.
  • Wipe the rim of the jar clean to ensure a good seal.
  • Put the lid (remove from hot water and use immediately) and rings on jar and tighten.
  • Place jars in boiling water to cover by 2 inches.
  • Process in boiling water bath about 5 minutes.
  • Carefully remove jars and place upside down on a towel.
  • Once cooled, they’re ready to store.
  • Strawberry Fig Jam will keep up to 12 months.


I love Strawberry Fig Jam and this recipe is one of the BEST.  Every time I see this recipe I’m reminded of my grandmother and the great memories I have of her and I in the kitchen making jam together.  This recipe is featured in our Kentucky Back Road Restaurant Recipes cookbook.  Get your copy today!
Kentucky Back Road Restaurant Recipes Cookbook