Ingredients:

  • 1 lb (450g) fresh figs, stems removed and quartered
  • 1 lb (450g) fresh strawberries, hulled and halved
  • 1 ½ cups (300g) granulated white sugar
  • 2 tbsp (30ml) fresh lemon juice
  • ¼ tsp (1.5g) fine sea salt

Instructions:

  1. Combine the quartered figs and halved strawberries in a large heavy-bottomed pot. Use a potato masher to gently crush the fruit, leaving some small chunks for a rustic preserves texture.
  2. Stir in the granulated white sugar, lemon juice, and salt.
  3. Place the pot over medium heat, stirring frequently until the sugar completely dissolves and the mixture begins to bubble.
  4. Increase the heat slightly to bring the mixture to a rolling boil.
  5. Reduce heat to medium-low and simmer for 15–20 minutes, stirring occasionally, until the mixture thickens and develops a glossy, deep red sheen.
  6. Perform the 'Plate Test' to check the set: place a small spoon of jam on a plate that has been chilled in the freezer for 5 minutes. Let it sit for 30 seconds and push the edge with your finger; if the surface wrinkles, the jam is finished.