Mouthwatering Rhubarb and Fig Jam

I’ve always loved combining unexpected ingredients in jams. There’s something satisfying about opening my fridge and pulling out a jar of something I made myself that you can’t buy at the store. And when rhubarb season rolls around, I’m always looking for new ways to use it beyond the usual pie.

This rhubarb and fig jam came about when I had a bag of dried figs sitting in my pantry and fresh rhubarb from the farmers market. I figured the sweetness of the figs would balance out the tartness of the rhubarb, and I was right. The honey adds a floral note that white sugar just can’t match. Plus, it makes your kitchen smell amazing while it’s cooking.

Want something different to spread on your morning toast? This is it. It’s also great stirred into yogurt or spooned over vanilla ice cream. I keep a jar in my fridge at all times now.

What Kind of Rhubarb Should I Use?

Fresh rhubarb is what you’ll want for this jam, and you can use either the red or green varieties – both work equally well. The red stalks tend to give your jam a prettier pink color, but the green ones taste just as good and will still make a delicious jam. Look for firm, crisp stalks without any soft spots or wilting, and make sure to trim off and discard the leaves since they’re not edible. If fresh rhubarb isn’t available, you can use frozen rhubarb in a pinch, just be sure to thaw it completely and drain off any excess liquid before you start cooking.

Options for Substitutions

This jam recipe has some room for flexibility, though a few ingredients are best kept as-is:

• Rhubarb: Rhubarb is really the star here, so I’d recommend sticking with it. If you absolutely can’t find fresh rhubarb, frozen works too – just thaw it completely and drain any excess liquid before using.
• Dried figs: You can swap dried figs with dried apricots, dates, or prunes for a different flavor profile. Chop them to roughly the same size as you would the figs.
• Honey: If you prefer, you can use the same amount of sugar instead of honey. Keep in mind this will change the flavor slightly – honey adds a floral sweetness while sugar is more neutral.
• Lemon juice and peel: Fresh lemon is best for this recipe since it helps the jam set properly and balances the sweetness. In a pinch, you can use bottled lemon juice, but skip the peel if you go this route.
• Vanilla essence: Vanilla extract works just as well as essence. You could also try almond extract for a different twist, but use only 1/2 teaspoon as it’s stronger.

Watch Out for These Mistakes While Cooking

The biggest mistake when making jam is cranking up the heat to speed things along, which can cause your rhubarb and fig mixture to scorch on the bottom – keep it at a gentle simmer and stir every 10 minutes like the recipe says, even if it feels tedious.

Another common error is skipping the initial refrigeration step with the fruit and honey, as this time allows the natural juices to release and creates a better texture in your finished jam.

To avoid runny jam, resist the urge to add extra liquid and make sure you cook it long enough – it should coat the back of a spoon and wrinkle slightly when you push it with your finger on a cold plate.

Finally, don’t forget to leave about 1/4 inch of headspace at the top of your jars when filling them, which prevents overflow as the jam cools and sets in the fridge.

What to Serve With Rhubarb and Fig Jam?

This rhubarb and fig jam is perfect slathered on warm, buttery toast or English muffins for breakfast. I love spreading it on fresh biscuits or scones with a dollop of cream cheese or mascarpone to balance out the tartness from the rhubarb. It also works great as a topping for Greek yogurt or oatmeal, adding a sweet and tangy kick to your morning routine. If you’re feeling fancy, try pairing it with a cheese board – it goes surprisingly well with sharp cheddar or creamy brie alongside some crackers.

Storage Instructions

Store: Once your jam has cooled completely, transfer it to clean glass jars with tight-fitting lids. It’ll keep in the refrigerator for up to 3 weeks, getting even better as the flavors meld together over the first few days.

Preserve: If you want to keep this jam around longer, you can process the jars in a water bath for proper canning. Follow standard canning procedures and your sealed jars will stay good in the pantry for up to a year. Just remember to refrigerate after opening and use within 3 weeks.

Freeze: This jam freezes really well if you made a big batch. Pour it into freezer-safe containers leaving about half an inch of space at the top for expansion, and it’ll keep for up to 6 months. Thaw it overnight in the fridge when you’re ready to use it.

Estimated Nutrition

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

• Calories: 950-1100
• Protein: 3-5 g
• Fat: 0-2 g
• Carbohydrates: 250-280 g

Ingredients

• 1.25 lb rhubarb (cut into 1/2-inch pieces)
• 16 dried figs (stems removed and quartered)
• 0.75 cup honey (I use Nature Nate’s raw honey)
• 2 strips lemon peel
• 3 tbsp lemon juice (freshly squeezed for better acidity)
• 1 tsp vanilla essence (I prefer Nielsen-Massey for rich aroma)
• Pinch of sea salt

Step 1: Prepare the Fruit and Macerate

• 1.25 lb rhubarb
• 16 dried figs
• 1/3 cup honey

Cut the rhubarb into 1/2-inch pieces and place in a large bowl.

Remove the stems from the dried figs and quarter them.

Add the prepared figs to the rhubarb along with 1/3 cup of honey and stir to combine, ensuring all fruit is coated.

Cover the bowl and refrigerate for 1-2 days—this maceration period allows the fruit to release its juices and develop deeper flavor, which will reduce cooking time and create a better texture in the final jam.

Step 2: Build the Jam Base and Begin Cooking

• macerated fruit mixture from Step 1
• 1/3 cup plus 1/3 cup honey
• 3 tbsp lemon juice
• 2 strips lemon peel

Pour the macerated fruit mixture from Step 1 (including all accumulated juices) into a large, heavy-bottomed pot.

Add the remaining 1/3 cup plus 1/3 cup honey, lemon juice, and lemon peel strips.

Bring the mixture to a boil over medium-high heat, stirring frequently to prevent sticking and help the honey dissolve evenly.

Once boiling, reduce the heat to medium and simmer for about 5 minutes while stirring—this initial cooking helps break down the fruit and allows flavors to meld.

Step 3: Low and Slow Cook Until Jam Sets

• cooking fruit mixture from Step 2

Lower the heat to medium-low and continue cooking for 2.5 to 3 hours, stirring every 10 minutes to ensure even cooking and prevent scorching on the bottom of the pot.

I find this long, gentle simmer crucial for developing rich, complex flavor and achieving that perfect jam consistency—rushing it results in watery jam.

You’ll know it’s ready when the mixture has darkened considerably, moves slowly across the pot when tilted, and a small spoonful on a cold plate wrinkles slightly when you push it with your finger (this is the classic jam-set test).

Step 4: Finish with Aromatics and Jar

• cooked jam from Step 3
• 1 tsp vanilla essence
• Pinch of sea salt

Remove the pot from heat and fish out the lemon peel strips using a slotted spoon or tongs.

Stir in the vanilla essence, mixing thoroughly to distribute the flavor throughout the jam.

Carefully pour the hot jam into sterilized jars, filling them to about 1/4 inch from the top, then let cool to room temperature on the counter.

This cooling period allows the jam to begin setting and prevents condensation issues.

Step 5: Chill and Set

Once cooled, cover the jars and refrigerate for 5-6 hours—this final rest allows the jam to fully set to your desired consistency.

I like to give mine a full overnight chill for the most stable texture.

Store in the refrigerator for up to 3 weeks, or freeze for longer storage.

Mouthwatering Rhubarb and Fig Jam

Delicious Mouthwatering Rhubarb and Fig Jam recipe with step-by-step instructions.

Print Recipe Pin Recipe

Prep Time 1 hour hr 5 minutes mins

Cook Time 2 hours hrs 10 minutes mins

Total Time 3 hours hrs 15 minutes mins

Servings: 3 cups of jam

Calories: 1025

Ingredients Method

Ingredients

  

• 1.25 lb rhubarb (cut into 1/2-inch pieces)
• 16 dried figs (stems removed and quartered)
• 0.75 cup honey (I use Nature Nate's raw honey)
• 2 strips lemon peel
• 3 tbsp lemon juice (freshly squeezed for better acidity)
• 1 tsp vanilla essence (I prefer Nielsen-Massey for rich aroma)
• Pinch of sea salt

Method

 

1. Cut the rhubarb into 1/2-inch pieces and place in a large bowl. Remove the stems from the dried figs and quarter them. Add the prepared figs to the rhubarb along with 1/3 cup of honey and stir to combine, ensuring all fruit is coated. Cover the bowl and refrigerate for 1-2 days—this maceration period allows the fruit to release its juices and develop deeper flavor, which will reduce cooking time and create a better texture in the final jam.
2. Pour the macerated fruit mixture from Step 1 (including all accumulated juices) into a large, heavy-bottomed pot. Add the remaining 1/3 cup plus 1/3 cup honey, lemon juice, and lemon peel strips. Bring the mixture to a boil over medium-high heat, stirring frequently to prevent sticking and help the honey dissolve evenly. Once boiling, reduce the heat to medium and simmer for about 5 minutes while stirring—this initial cooking helps break down the fruit and allows flavors to meld.
3. Lower the heat to medium-low and continue cooking for 2.5 to 3 hours, stirring every 10 minutes to ensure even cooking and prevent scorching on the bottom of the pot. I find this long, gentle simmer crucial for developing rich, complex flavor and achieving that perfect jam consistency—rushing it results in watery jam. You'll know it's ready when the mixture has darkened considerably, moves slowly across the pot when tilted, and a small spoonful on a cold plate wrinkles slightly when you push it with your finger (this is the classic jam-set test).
4. Remove the pot from heat and fish out the lemon peel strips using a slotted spoon or tongs. Stir in the vanilla essence, mixing thoroughly to distribute the flavor throughout the jam. Carefully pour the hot jam into sterilized jars, filling them to about 1/4 inch from the top, then let cool to room temperature on the counter. This cooling period allows the jam to begin setting and prevents condensation issues.
5. Once cooled, cover the jars and refrigerate for 5-6 hours—this final rest allows the jam to fully set to your desired consistency. I like to give mine a full overnight chill for the most stable texture. Store in the refrigerator for up to 3 weeks, or freeze for longer storage.