Strawberry, Peach and Fig Jam

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This jam is straightforward to make, and the fruit combination tastes like wild strawberries, that tiny but full-of-flavor version of a regular strawberry.

I tossed in a Fig simply because I had one left over, and the result was optimal! When making strawberry jam (almost with any jam I make), I add a few drops of lemon juice, which not only contains the pectin that helps set the jam but also gives a nice contrast to the sweetness in the fruits –as the fruits cook, the liquids evaporate, and the sugars become more robust, so even for those of us with a sweet tooth, it might be too much without something to digress it-.

This time around, I used vanilla to accentuate the fruit flavors, so lemon juice was not such a good match. Instead, I added a small pinch of salt to reduce the sweetness. Altogether, a straightforward and lovely-tasting homemade version of a gourmet jam.

The recipe in just 30 minutes.


  • 2 cups flour
  • 1 teaspoon baking soda
  • 3/4 teaspoon salt
  • 1 1/2 teaspoons cinnamon
  • 1/2 teaspoon ginger
  • 1/4 teaspoon nutmeg
  • 1/4 teaspoon cloves
  • 1 cup unsalted butter, melted
  • 3/4 cup sugar
  • 1/2 cup brown sugar
  • 1 egg
  • 2 teaspoons vanilla extract
  • 1 cup canned pumpkin puree
  • 1 package (12 oz.) white chocolate chips


  • Prepare a 9″x13″ pan by lining it with parchment paper, or greasing it with bit of butter.
  • Preheat oven to 350*F.In a large bowl whisk together the flour, baking soda, salt and spices and set aside.
  • In another large bowl whisk together the melted butter and sugars. Add the egg, then vanilla and pumpkin and blend together well with the whisk (no need for an electric mixer).
  • Pour the bowl of dry ingredients into the bowl of wet ingredients, add the white chocolate chips and blend together with a spatula or wooden spoon just until fully incorporated.
  • Scoop the batter into the prepared pan and spread it evenly in the pan.
  • Bake 25-30 minutes, or until it appears set and a toothpick inserted in the center of the pan comes out clean.
  • Cool fully, then cut into bars as desired.

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