Rhubarb and fig jam

    2 hours 10 min

    Rhubarb is such a great ingredient, and so versatile! Rhubarb has a long harvest season from early spring all the way through until September. Luckily, rhubarb season also coincides with fig season which is July through October, so a great natural pairing for a jam.


    Hampshire, England, UK
    33 people made this

    Makes: 4 jars rhubarb and fig jam

    • 1.35kg rhubarb, chopped
    • 225g fresh figs
    • zest and juice of 4 lemons
    • 1/4 teaspoon ground nutmeg
    • 1 pinch ground cinnamon
    • 600ml water
    • 1.35kg granulated sugar

    Prep:10min  ›  Cook:2hr  ›  Ready in:2hr10min 

    1. In a large preserving pan, combine the rhubarb, figs, lemon zest and juice, spices and water. Cook over a low heat for 1 to 2 hours until the fruit is soft and breaking apart.
    2. Add the sugar and bring the jam to the boil. Begin testing for the setting point by placing a small amount of the jam onto a cold plate. If it sets, and wrinkles when you push it with your finger, it is ready.
    3. Transfer to sterilised jam jars and seal immediately. Leave undisturbed for 8 hours in a cool, dark place.

    How to sterilise jars

    Learn how to sterilise jars two ways with our handy step-by-step guide and video.

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