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Fig & Strawberry Jam

July 13, 2015

What is your favorite seasonal summer fruit? I know I talk about them all the time, so, I may sound like a broken record, but, I cannot get enough of FIGS this summer! In California, they pop up in the farmers markets around June. Come late summer, they are ready to be self-picked in Orange County. Needless to say, I am so excited to pick some of my own in the upcoming weeks! 

 

 

 

Full of fiber, vitamin B, copper, manganese, potassium, and pantothenic acid, figs serve as a multi-faceted helping hand in health. Fiber helps aid in weight loss and digestion, while potassium is a key nutrient in heart health. While each beautiful fig provides similiar nutrients, there are a few different types that offer a variety in texture, flavor, and color. 

 

  • Black Mission: blackish-purple skin and light pink colored flesh

  • Panaché (Tiger Stripe): greenish-yellow skin with stripe pattern and deep pink colored flesh

  • Kadota: green skin and purplish flesh

  • Calimyrna: greenish-yellow skin and amber flesh

  • Brown Turkey: purple skin and red flesh

  • Adriatic: the variety most often used to make fig bars, which has a light green skin and pink-tan flesh

 

Another cool thing I learned from one of my favorite farmers at the market was that if a fig has a hole in the bottom, then it will produce two fruits that year. If they have a closed bottom, it will only produce one fruit that year. Fig trees can be easily maintained at home with light watering during their fruitful months and little to no care during the dormant months of winter. 

 

Figs can be used in versatile ways from simply popping them in your mouth to creating beautiful jams or spreads. One simple and easy way to get in a sweet treat while still nourishing your body is creating easy-to-make fruit jams with ripe fruit. You can spread this on toast, mix into your favorite greek yogurt, or use as a topper for whole wheat pancakes or waffles in the morning. 

 

 

 

 

Fig & Strawberry Jam

 

2 c strawberries, chopped

 

2 c figs, chopped

3 tbsp raw, unrefined sugar 

3 tbsp real fruit pectin

6 tbsp water (may need more)

 

Heat water and fruit pectin in sauce pan over medium-high heat until powder has dissolved.

Add remaining ingredients and stir. 

Allow mixture to come to a light boil on the edges then turn heat down to low and simmer for 15 minutes.

Pour mixture into a clean jar and save in refridgerator.

Enjoy!

 

 

Notes: Have fun with this. Whatever fruit you have in the fridge that is overripe or about to turn, add this in as well! You can incorporate a variety of spices like cinnamon, vanilla, or nutmeg to change the flavor slightly too! 

 

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