Strawberry Fig Jam

Ingredients

• 1 pound (500g) fresh Figs
• 1 pound (500g) Strawberries
• 2 cups Sugar
• Juice of a Lemon (or 3 Tablespoons Lemon Juice)
• 2 tablespoons Balsamic Vinegar
• 2.2 pounds (1kg) Fresh Figs
• 2 cups Sugar
• Juice of a Lemon (or 3 Tablespoons Lemon Juice)
• 1 Vanilla Bean (or 1 Tablespoon of Vanilla Extract of Vanilla Bean Paste)

Instructions

1. 1

   --- Strawberry Fig Jam ---

2. 2

   Prepare Fruit - Wash Strawberries and Figs. Slice off the stems and chop fruit into small pieces. ie. Cut in half, then into quarters.

3. 3

   Cook - place chopped Strawberries and Figs into a Saucepan. Add Sugar and Lemon Juice and bring to a boil. Reduce heat to medium-low and allow to simmer for 25-30 minutes.

4. 4

   Add Balsamic - stir in Balsamic Vinegar when jam is done, before bottling to maintain tang.

5. 5

   Test for Doneness - place a small spoonful of jam on a chilled plate. If it wrinkles when pushed with your finger, then it's ready.

6. 6

   Fill Jars - using a ladle, carefully spoon the Fig Jam into sterilized jars, leaving ¼" of space from the top. Wipe rims with a clean, damp cloth. Place lids on jar and turn to seal.

7. 7

   Process Jars - if wanting shelf stable jam, place jars into a boiling water bath, ensuring they are covered with water for at least 1 inch. Boil for at least 10 minutes to properly seal.

8. 8

   Cool - carefully remove, flip upside down and allow to cool undisturbed for at least 12 hours. Check that centre of seal doesn't pop up when pressed. Should be shelf stable for 1 year. Keep refrigerated when opened.

9. 9

   Enjoy - keep refrigerated when opened, or refrigerate jars that haven't sealed. Serve for breakfast on toast, Scones, Charcuterie or with Baked Brie and Jam as an appetizer.

10. 10

    --- Vanilla Fig Jam ---

11. 11

    Prepare Figs - Wash Figs and cut off the stems. Chop figs into small pieces ie. Cut in half, then into quarters.

12. 12

    Prepare Vanilla Bean - slice the Vanilla Bean lengthwise, scraping out the Vanilla Seeds with the back of a knife.

13. 13

    Cook - place chopped Figs, Lemon Juice and Vanilla Seeds (including the Vanilla Pod) into a Saucepan. Bring to a boil then reduce heat to medium-low and allow to simmer for 25-30 minutes. Remove Vanilla Pod before jarring.

14. 14

    Test for Doneness - place a small spoonful of jam on a chilled plate. If it wrinkles when pushed with your finger, then it's ready.

15. 15

    Fill Jars - using a ladle, carefully spoon the Fig Jam into sterilized jars, leaving ¼" of space from the top. Wipe rims with a clean, damp cloth. Place lids on jar and turn to seal.

16. 16

    Enjoy - process in water bath for Shelf Stable Jam as per above instructions, or always keep refrigerated and serve for breakfast or as part of an appetizer.