Aunt Clarice’s Fig Strawberry Jam!

Aunt Clarice's Fig Strawberry Jam

Figs in September? Make  Fig Strawberry Jam!

As long as I can remember, Mama always made my Aunt Clarice’s Fig Strawberry Jam. Aunt Clarice Holland was Daddy’s oldest sister. In fact, she was the oldest child of Grandmama and Granddaddy Booe. She married a Methodist preacher, Hurston Holland. And, at one point, they were assigned to the Methodist Church in Hazen, where Mama and Daddy went.

Aunt Clarice had given Mama this recipe for her Fig Strawberry Jam when I was a child. At the time, Daddy had planted several fig trees on their property, and when the figs were ready to be picked, Mama made the jam. Sadly, the last time her fig trees yielded the fruit was three years ago. The trees became diseased, and were recently cut down. No more figs:(

But last week, Lynn’s friend, David Culberson, sent us a gallon of fresh figs! I was thrilled!!! I could make Aunt Clarice’s Fig Strawberry Jam! I haven’t made it since the last time Mama and I made it with her figs three years ago. So, I gathered all my canning equipment together:

  • Large Dutch oven with a lid
  • Canning tools
  • Jars, lids and rings

Lynn washed the figs and trimmed them, and I mashed them. Then the fun began!!!

Aunt Clarice's Fig Strawberry Jam

Making Aunt Clarice’s Fig Strawberry Jam . . .

There are only three ingredients in Aunt Clarice’s Fig Strawberry Jam:

  • Figs
  • Sugar
  • Strawberry gelatin

That’s it!

So, once the fruit was washed, trimmed and mashed, the work was practically done. Then it was just a matter of sterilizing the jars, rings and lids while the jam cooked on the stove. Once that was done, the jam was ladled into the prepared jars, sealed, and then water bathed for 10 minutes. Easy!!!

Aunt Clarice's Fig Strawberry Jam

The jam cooked to a brilliant rose color on the stove for 15 minutes.

Aunt Clarice's Fig Strawberry Jam

It retained it’s beautiful red color even when ladled into the jars.

Aunt Clarice's Fig Strawberry Jam

Once out of the water bath, the jam looked like it was a darker color. But, when it is opened, it is the strawberry red color. I think the lighting wasn’t quite right when I took this picture. Anyway, Aunt Clarice’s Fig Strawberry Jam is delicious on toast, biscuits, or even ice cream! And it is so easy to make and will keep in your pantry for a year after it is sealed.

What is your favorite home-canned jam?

Other jam recipes you might like are Gran’s Strawberry Freezer Jam, and Peach Jam.

Shared on Meal Plan Monday, and Tasty Tuesdays,

Aunt Clarice's Fig Strawberry Jam Recipe
Prep Time
30 mins
Cook Time
9 mins
Total Time
39 mins

This Fig Strawberry Jam recipe has been in my family for decades. In fact, it is the only jam my Mama every made. We grew up on it. It is easy to make and will keep in your pantry for a year once sealed.

Course: Breakfast
Cuisine: American
Servings: 6 half-pints
Author: Aunt Clarice Holland
  • 3 cups mashed rip figs (stems removed, trimmed but not peeled)
  • 3 cups sugar
  • 1 large box strawberry-flavored gelatin
  1. Mix all ingredients together in a large pot. Cook on low heat at first.

  2. Bring to a boil, stirring constantly. Lower heat some, and continue to boil 15 minutes. 

  3. Pour into sterilized jars.

  4. Top with ring and lids.

  5. Process in a water bath for 10 minutes.

  6. Let jars sit in the pot for 5 minutes before removing.

  7. Using a jar lifter, lift the jars out of the pot and set on a thick towel 24 hours or overnight. 

  8. Screw the rings on snugly before storing in your pantry.


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