Classic Fig Jam with Strawberry Jello

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Finding the perfect homemade jam that doesn’t require hours of stirring and waiting can feel impossible. Most traditional jam recipes demand constant attention and precise timing, which isn’t always realistic when you’re juggling work deadlines and family schedules.

That’s where this fig jam with strawberry jello comes in handy. It gives you all the sweet, fruity flavor you want in a jam, but cuts down on the cooking time and fuss. Plus, the jello adds a fun twist that makes this spread feel special enough for weekend pancakes yet simple enough for busy weekday toast.

What Kind of Figs Should I Use?

Fresh figs are key for this recipe, and you’ll want to make sure they’re ripe but still firm enough to hold their shape during cooking. Black Mission figs and Brown Turkey figs are both great choices and easy to find at most grocery stores. If your figs are really soft and squishy, they might break down too much in the jam, so aim for ones that give slightly when pressed but aren’t mushy. Don’t forget to peel them before you start – the skin can be a bit tough and might affect the smooth texture you’re going for in your finished jam.

Options for Substitutions

This unique jam recipe is pretty adaptable, so here are some swaps you can make:

• Strawberry jello: You can use any red-colored jello flavor like cherry, raspberry, or mixed berry. Just avoid flavors that might clash with figs, like lime or orange.
• Fresh figs: If fresh figs aren’t available, you can use frozen figs (thaw and drain first) or even dried figs that have been soaked in warm water for 30 minutes and chopped.
• Sugar: You can reduce the sugar to 4-5 cups if you prefer less sweetness, but don’t go below 4 cups as the sugar helps with proper jam consistency and preservation. Granulated sugar works best here – avoid substituting with honey or other liquid sweeteners as they’ll change the texture.
• Boiling water: The water amount is important for dissolving the jello properly, so stick with the ½ cup measurement. You can use hot fruit juice instead of water for extra flavor.

Watch Out for These Mistakes While Cooking

The biggest mistake when making this fig jam is not peeling your figs properly – leave any tough skin on and you’ll end up with chewy, unpleasant bits throughout your finished jam.

Another common error is rushing the dissolving process for the jello, so make sure that boiling water completely dissolves every granule before adding it to your fruit mixture, or you’ll get lumpy pockets in your jam.

Don’t skip stirring frequently once the mixture starts bubbling, as the high sugar content can cause it to stick and burn on the bottom of your pot quickly.

To test if your jam is ready, drop a small spoonful on a chilled plate – if it holds its shape and doesn’t run when you tilt the plate, it’s done and ready to jar.

What to Serve With Fig Jam?

This sweet fig jam is perfect spread on warm buttery biscuits or toasted crusty bread for breakfast or an afternoon snack. I love pairing it with a cheese board – it goes really well with creamy brie or sharp cheddar, along with some crackers and nuts. You can also swirl it into plain yogurt or oatmeal for a fruity twist, or use it as a topping for pancakes and waffles instead of regular syrup. For something a little fancier, try it alongside roasted pork or chicken – the sweetness pairs nicely with savory meats.

Storage Instructions

Store: Your fig jam will keep beautifully in the refrigerator for up to 3 weeks in clean glass jars or airtight containers. I always make sure to use a clean spoon each time I scoop some out to keep it fresh longer. The strawberry jello gives it such a nice set that it holds up really well in the fridge.

Preserve: If you want to keep this jam for months, you can process it in sterilized canning jars using a water bath for 10 minutes. Properly canned jars will last up to a year in your pantry. Just make sure to follow safe canning practices and check that your jars seal properly.

Freeze: This jam freezes wonderfully for up to 6 months in freezer-safe containers, leaving about half an inch of space at the top for expansion. When you’re ready to use it, just thaw it overnight in the fridge and give it a good stir before serving.

Preparation Time	20-30 minutes
Cooking Time	30-45 minutes
Total Time	50-75 minutes
Level of Difficulty	Medium

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 4000-4500
• Protein: 10-15 g
• Fat: 0-5 g
• Carbohydrates: 1000-1100 g

Ingredients

• 4 small packages strawberry-flavored gelatin
• 1/2 cup hot water
• 7 cups peeled fresh figs
• 6 cups granulated sugar
• Pinch salt

Step 1: Sterilize the Jars and Lids

Begin by sterilizing your canning jars and lids.

Place the jars in the dishwasher on a hot cycle or submerge them in a pot of boiling water for several minutes.

Do the same for the canning lids and screw-on lids to ensure everything is sanitized before use.

Step 2: Dissolve the Gelatin

• 4 small packages strawberry-flavored gelatin
• 1/2 cup hot water

In a medium bowl, combine the strawberry-flavored gelatin with hot water.

Stir until the gelatin is fully dissolved and the mixture is smooth.

This will help ensure your jam has a nice set and strawberry flavor.

Step 3: Combine Figs, Sugar, and Salt

• 7 cups peeled fresh figs
• 6 cups granulated sugar
• pinch salt
• dissolved strawberry-flavored gelatin from Step 2

In a large, heavy-bottomed pot, add the peeled fresh figs, granulated sugar, and a pinch of salt.

Pour in the dissolved strawberry gelatin mixture from Step 2.

Stir everything together to combine.

I like to take this opportunity to gently break up any large pieces of fig with a spoon for a smoother texture.

Step 4: Cook the Jam

Place the pot over medium heat and bring the fig mixture to a full rolling boil.

Once it boils, reduce the heat to a gentle boil and continue cooking for 30 to 45 minutes, stirring occasionally.

Skim any foam from the top of the jam as it cooks and discard it.

This will help give your jam a clearer appearance.

Step 5: Fill and Seal the Jars

• hot preserves from Step 4

Ladle the hot preserves into the sterilized jars, making sure to leave about an inch of head space at the top.

If you notice any air bubbles, gently release them with a thin spatula or butter knife.

Wipe the rims of the jars with a dampened paper towel.

Place the sterilized lids on top and screw on the jar rings until they are snug.

As the jars cool, the tops will begin to pop inward—this means they are properly sealed for storage.

I like to label the jars with the date so I know when they were made.