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rhubarb and fig jam

Mouthwatering Rhubarb and Fig Jam

Delicious Mouthwatering Rhubarb and Fig Jam recipe with step-by-step instructions.
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Prep Time 1 hour 5 minutes
Cook Time 2 hours 10 minutes
Total Time 3 hours 15 minutes
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.