About this recipe: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.
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Method Prep:10min › Cook:2hr › Ready in:2hr10min
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.
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.
Transfer to sterilised jam jars and seal immediately. Leave undisturbed for 8 hours in a cool, dark place.