Paleo Strawberry Balsamic Fig Jam
Years ago I fell in love with making jam from fresh fruit. Maybe because I watched my Grandmother Rosemary preserve her garden harvest every year when I was little. Anyway, this recipe for Mixed Berry Jam is one of my favorites. It’s fun to mix and match jam concoctions and come up with new versions like this Paleo Strawberry Balsamic Fig Jam.
Given some health concerns, I don’t consume much processed sugar so paleo to the rescue! Because of the sweetness of the strawberries and figs in this recipe you don’t even miss it. The honey adds just enough sweetness to the jam that it’s good right out of the jar! That doesn’t mean I don’t use it wherever else I can!
How about on almond crackers or gluten-free oats? Yes, please!
Natural Fig Jam Recipe
This paleo fig jam is quite simple to make. Once you’ve washed and cut the stems off your figs and strawberries, you put everything in a pot and boil. You do have to watch it and continue to stir while it cooks and thickens.
You can customize your jam to your liking. If you prefer a chunky variety, like I do, then using a whisk or potato masher will give you a great consistency. If you prefer it less chunky, pulsing it in the food processor will give you a smoother texture.
Your Paleo Strawberry Balsamic Fig Jam is finished when the volume has reduced by 1/3 to 1/2.
I ended up with just enough to fill two half pint jars, but depending on how much your jam reduces, it may vary.
Figs contain a lot of natural pectin, so they thicken the jam beautifully without added pectin.
Paleo Strawberry Balsamic Fig Jam
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- 1 pound strawberries (chopped)
- 1 pound fresh figs (chopped)
- 1/2 – 3/4 cups honey (depending on your preference)
- Zest and juice from one lemon
- Splash of balsamic vinegar
Wash figs and strawberries, cut stems off, and slice into fourths.
Toss figs, strawberries, lemon zest, lemon juice, and honey (choose amount of honey according to your taste) into a pot.
Bring to a boil over medium-high heat.
Boil for 20-30 minutes, stirring often, until it thickens. As figs soften, use a potato masher, or a whisk, to mash the figs.
About 15 minutes into the thickening, add a generous splash of balsamic vinegar.
Once the mixture thickens to your liking, remove from heat and cool. Jam is finished when the volume has reduced by 1/3 to 1/2.S
Optional: if you prefer the jam to be less chunky, process in a food processor for a few pulses.
Store in the fridge for up to a month!
Store in the refrigerator for up to a month.
Nutritional information is approximate and was calculated using a recipe nutrition label generator.
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Paleo Strawberry Fig Jam Preserves
You could preserve the jam in a water bath for it to keep longer, but do note that figs are among that group of fruits that are a bit low on acid for safe boiling water bath preserving. Any time you work with them, it’s important to either combine them with higher acid fruits or to add some lemon juice in order to boost the acid levels. As you can see from the recipe, it contains both, so you should be able to preserve a perfectly safe product.
Products Used for Making Paleo Balsamic Strawberry Fig Jam
- I love cooking with a high quality Balsamic Vinegar. The flavor is richer and far surpasses cheaper versions.
- These half pint jars are great for many things besides making jam. Most layered desserts look adorable in them.
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