Spring is the peak of strawberry season and it's the best time to make this simple Strawberry Preserves recipe! This low-sugar jam combines strawberries and figs and it's heavenly!
Love this jam? Then you'll definitely want to try Strawberry Rhubarb Jam next! It's sweet and tart and just so good!
Table of contents
Why you'll love this recipe
This strawberry preserves recipe is the MOST requested jam on the blog, it's everyone's favorite! The combination of strawberries and figs is exquisite, the jams is sweet and delicious.
It's a great recipe to try. If this is your first time canning or you've never made jam before. It's simple, sets up every time and absolutely delicious!
- strawberries - fresh strawberries are best! Use them at their height of ripeness and flavor.
- figs - dried figs are called for in this recipe.
- chinese five spice - optional spice, but it really accents the sweetness of strawberries and figs.
- red wine - optional also, but the wine adds depth of flavor to the preserves.
- low sugar pectin - low sugar sure-jell - this is the one in the pink box.
- sugar - pure cane sugar, it will set up best.
I make lots of jam every year to give my family and friends. Homemade jam is a great gift (especially during the holidays!), everyone loves homemade jam!
This is an overview of the instructions. For complete directions for the strawberry preserves recipe scroll down to the bottom and check the recipe card.
- clean and hull the fresh berries (do not chop).
- nip the ends off the figs and chop into small pieces.
- measure the exact amount of sugar, set aside.
- add the strawberries, figs and spices to a large pot. Using a potato masher, mash the strawberries well.
- Remove ¼ cup of sugar from the 4 cups of sugar and mix it with the contents of the Sure-Jell. Sprinkle it into the berry mixture and set it on the stove and bring to a boil, stirring constantly.
- when it comes to a full rolling boil (that you cannot stir down - see video for example), add the remaining cups of sugar.
- stir constantly and return to a hard boil and boil exactly one minute.
- remove from the heat and immediately ladle the hot preserves into sterilized hot jars.
If sealed correctly preserves will last in your pantry for a year!
There is a small difference between preserves and jam. The fruit in preserves is often chopped. In jam the fruit is crushed. Because the berries are crushed, this yields more juice. In this recipe, a portion of the fruit is chopped and the remainder is crushed.
A rolling boil is when the mixture is boiling so hard you can't stir it down. Even though you're stirring as quickly as possible, the fruit still boil. See short video below.
Mashing the berries releases their juices and the jam will be more flavorful! If you slice or just cut up the berries the end result will be the jam isn't as flavorful.
If you're new to making homemade jam and have more questions, be sure to check my Homemade Jam Instructional post!
How to mash strawberries
What a rolling boil looks like
How to ladle jam into jars
Strawberry Fig Preserves
This low sugar Strawberry Preserves Recipe is just as delicious as the recipes that are high in sugar.
Because many of my family members suffer from diabetes I specialize in low sugar versions so everyone can enjoy it without worrying about their bloodsugar.
If you've ever tasted the low sugar store-bought jams and jellies, they are often more juice and less berry. This recipe is so much better!!
Combining figs and strawberries is great because the figs really give the berries a great depth of flavor. Chinese Five Spice or curry to a jam recipe, I know you're going to love this - it's just fabulous!
- Always wash jars in hot soapy water and sterilize them prior to canning.
- Always use the exact amount of sugar. Don't use a sugar substitute either. The preserves may not set correctly or it could mold.
- Use fresh berries! Fresh fruit always tastes better than old.
Want all my best tips to make homemade jams and jellies? I have a post completely dedicated to it - Homemade Jam: A Complete Guide.
Store the homemade strawberry jam in a cool place after the jars have sealed.
Essential tools to make jam
- heavy bottom pan
- potato masher
- wooden spoon
- canning jars, lids and rings
- hot pan holders
Love homemade Jam? Here are more easy recipes!
- Peach Jam - sweet and flavorful, this jam is heavenly!
- If you think this is hard, be sure to check this out Blueberry Jam is so easy my 10 year old niece made this!
- Blueberry jam is another favorite from the blog!
- The bright fresh flavor of the fruit shines in this Apricot Preserves Recipe!
- Sweet Mandarin Sunshine Jelly - like a taste of California sunshine - YUM!
- Blackberry Jam Recipe - perfect for beginners to try!
- Sweet and a little spicy this is AMAZING! Bam Bam Pomegranate Jam
- Ja Makin' Me Crazy Mango Jam - filled with tropical flavor, this is so delicious and a great way to enjoy mangos all year long!
Homemade Strawberry Preserves Recipe
- 2 cups figs stems removed and chopped
- 4 cups fresh ripe strawberries hulled and sliced in half
- 1 cup red wine
- 2 Tablespoons fresh lemon juice
- 2 tablespoons Chinese five spice
- 1 tablespoon yellow curry powder
- 4 cups sugar
- 1 package low/no sugar Sure-Jell powder (the one the pink package)
- 12 4 oz canning jars with lids and rings
- In a heavy stock pot, place the figs, strawberries, red wine, curry, lemon juice & Chinese five spice. Using a potato masher, mash them by hand until they are crushed.
- Measure ¼ cup of sugar and mix it with the contents of the Sure-Jell. Sprinkle it into the berry mixture and set it on the stove. Increase heat to high and bring to a boil, stirring constantly.
- When it comes to a hard boil (a hard boil is one you can't stir down with spoon) add the remaining sugar.
- Continue stirring constantly and return it to a boil and when it comes back to a hard boil, continue boiling it for one full minute. (Set a timer to make sure you get it for a full minute).
- Remove from the stove and immediately ladle the strawberry mixture into sterilized, hot jars, leaving ¼ inch headspace. Place lids on jars, screw on tightly.
- Process in a hot water bath for 10 minutes to seal the jars.
- Makes 1 dozen 4 oz. jars.
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When my brother and I were kids, we’d pick strawberries in the summer to earn money. Don and I were probably seven and nine years old when we started picking strawberries.
We would go up to the bus stop at 5 a.m., the farm bus would pick us up and take us to the field. We’d spend all day picking. Pretty sure we whined the entire time!
Don and I weren’t the most dedicated pickers (we were just kids!). Because of this, we were often stuck picking "side-by-each" because we wouldn’t pick the row clean enough.
This resulted in Don tormenting and teasing me - I would cry and whine. In the
You understand, right? It’s what brothers and sisters do!
Anyway, you’d think after toiling in the berry fields for years I would hate strawberries, but it’s the opposite – they are my favorite fruit! Of all the jams I make pepper jam, mango or orange jelly, strawberry is still the most requested jam I make!
First published April 24, 2018 - Updated May 27, 2021 to improve instructions