Fresh Fig and Strawberry Jam

1 pound fresh green figs,
            stemmed and cut into
            small pieces
2 cups quartered strawberries
2 cups granulated sugar
3 tablespoons lemon juice

Place figs, strawberries, sugar and lemon juice in a medium stainless steel or enamel saucepan. Cover and let stand for 1 hour, stirring occasionally.

Bring to a boil over high heat, reduce heat to medium and boil rapidly, uncovered, until mixture will form a gel, about 15 minutes, stirring frequently. Remove from heat.

Ladle into sterilized jars and process in boiling water bath for 10 minutes.

 4 cups jam, about

Fresh figs have a longer season than we realized. California figs are ready in May and are available from Greece and Italy in late summer and early fall. If you missed them, occasionally you can find figs from South America in the late fall and early winter. Remember that fresh figs are extremely perishable and should be used as soon as possible after purchase. They may be stored in a refrigerator for up to 3 days.
 

Source: The Complete Book of Year-Around Small Batch Preserving

            by Ellie Topp & Margaret Howard