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Rhubarb and Dried Fig Jam
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Prep Time:
15 minutes
Cook Time:
25 minutes
Total Time:
1600 minutes
Tangy rhubarb and sweet fig jam, perfect on toast or paired with cheese. Ideal as a special holiday gift.
Ingredients:
  • 8 ounces dried figs, finely chopped
  • 1 cup port wine
  • 2 tablespoons grated orange zest
  • 1.75 pounds fresh rhubarb, finely chopped
  • 1 (1.75 ounce) package fruit pectin (such as Sure-Jell®)
  • 6 cups white sugar
Instructions:
  • Check 8 half-pint jars for cracks and rust on the rings, discard any damaged ones. Keep them in simmering water until the rhubarb jam is prepared. Wash new lids and rings in warm soapy water.
  • In a bowl, mix figs with port wine and orange zest. Let it soak for 2 to 3 hours.
  • In a saucepan over medium heat, merge the plump figs, their infused liquid, and rhubarb. Bring to a lively boil. Lower the heat to medium-low, cover, and gently simmer until the rhubarb becomes tender and begins to soften, around 3 minutes.
  • Combine the pectin and bring the mixture to a vigorous boil. Add the sugar, stir well until dissolved, then boil for 1 minute while stirring constantly. Remove from heat and skim off any foam using a ladle or spoon.
  • Fill the prepared jars with rhubarb-fig jam, leaving 1/4 inch of space at the top. Use a clean knife or spatula to remove any air bubbles. Wipe the rims with a moist paper towel to clean any spills. Secure the lids tightly by screwing on the rings.
  • Fill a large stockpot halfway with water and bring it to a boil. Carefully place the jars on a rack in the pot, ensuring they are 2 inches apart. Add more boiling water if needed to cover the jars by at least 1 inch. Bring it back to a rolling boil, cover with a lid, and process for 10 minutes.
  • After cooking, carefully transfer the jars out of the stockpot onto a clean, dry cloth or wooden surface, spacing them a few inches apart. Allow them to cool undisturbed for 24 hours. Lightly press the center of each lid with a fingertip to check for proper sealing. Once cooled, remove the rings, and store the jars in a cool, dark place.

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