Super Strawberry Fig Jam Low Sugar
Capture the essence of summer with this Super Strawberry Fig Jam, a delightful low-sugar spread that perfectly balances fruity sweetness and zesty brightness. Bursting with the natural flavors of fresh strawberries and figs, this jam is lightly sweetened with honey and thickened using low-sugar pectin for a healthier twist on traditional jams. With just 15 minutes of prep time and a simple stovetop process, you’ll create a luxuriously textured jam that’s ideal for morning toast, yogurt parfaits, or even cheese boards. Whether you’re canning for long-term storage or making a small batch to enjoy right away, this recipe provides an easy, wholesome way to savor the season's bounty without overloading on sugar. Perfect for those seeking homemade preserves with a natural, fruity flavor and minimal sweetness!
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Recipe Information
Ingredients
- 2 cups fresh strawberries
- 2 cups fresh figs (stems removed)
- 2 tablespoons lemon juice
- 3 tablespoons honey
- 2 tablespoons low-sugar pectin
- 1 cup water
Instructions
Wash, hull, and quarter the strawberries. Wash and trim the figs, then cut them into quarters.
In a large pot, combine the strawberries, figs, water, and lemon juice. Heat over medium heat until the mixture begins to soften, about 5 minutes.
Use a potato masher or an immersion blender to break the fruits down into a chunky or smooth consistency based on your preference.
Stir in the honey and bring the mixture to a gentle boil.
Gradually sprinkle in the low-sugar pectin, stirring to combine. Let the mixture continue to simmer for 15–20 minutes, stirring frequently to prevent sticking, until the jam thickens to your desired consistency. You can test the jam by placing a small spoonful on a plate and letting it cool for a minute; it should hold its shape when you run a finger through it.
Once the jam has thickened, remove it from the heat and let it cool for about 5 minutes. Skim off any foam if necessary.
Carefully ladle the jam into sterilized jars, leaving about 1/4-inch headspace at the top. Secure the lids tightly.
If storing long-term, process the jars in a boiling water bath for 10 minutes. Otherwise, allow the jars to cool to room temperature and store in the refrigerator for up to 3 weeks.
Nutrition Facts
Calories |
655 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 2.3 g | 3% | |
| Saturated Fat | 0.3 g | 2% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 13 mg | 1% | |
| Total Carbohydrate | 169.6 g | 62% | |
| Dietary Fiber | 22.0 g | 79% | |
| Total Sugars | 143.4 g | ||
| Protein | 5.8 g | 12% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 230 mg | 18% | |
| Iron | 3.3 mg | 18% | |
| Potassium | 1593 mg | 34% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
