Description

Looking for a naturally sweetened, pectin-free jam that’s bursting with unique flavor? Honey Sweetened Rhubarb Fig Jam combines the tartness of rhubarb with the rich, chewy sweetness of figs, all balanced by honey and a hint of lemon.

Ingredients

This Honey Sweetened Rhubarb Fig Jam uses a short list of natural ingredients for a rich, flavorful spread. Here’s what you need and why each one matters:

Rhubarb (1¼ pounds, cut into ⅛-inch chunks): Provides tartness and a vibrant base; small chunks ensure even cooking and texture (~3½ cups chopped).
Dried Figs (15-16, soaked in hot water for 2 hours, or fresh figs): Add chewy sweetness and depth; dried figs intensify flavor, while fresh figs are lighter.
Honey (½ cup + 2 tablespoons, divided): Naturally sweetens the jam, adding floral notes; divided use enhances maceration and flavor balance.
Lemon Peels (from two lemons, including white pith): Infuse subtle citrus flavor and natural pectin for thickening; pith adds slight bitterness.
Fresh Lemon Juice (2 tablespoons): Brightens flavors and provides acidity for preservation and balance.
Vanilla Extract (1 teaspoon): Adds warmth and a gourmet touch to the finished jam.

Substitutions and Variations

Rhubarb: Use frozen rhubarb (thawed, drained, patted dry); expect slightly longer cooking time. Swap ½ cup rhubarb for strawberries (adjust honey down by 1 tablespoon).
Figs: Use all fresh figs (skip soaking) or dried dates (soak similarly); dates are sweeter, so reduce honey by 1 tablespoon.
Honey: Replace with maple syrup or agave nectar for vegan; maple adds a distinct flavor, and agave is milder (use ½ cup total).
Lemon Peels: Substitute with 2 strips of orange peel (avoid pith for less bitterness); ensure peels are pesticide-free or scrubbed well.
Lemon Juice: Use bottled lemon juice or 1 teaspoon apple cider vinegar for tartness.
Vanilla Extract: Omit or use ½ teaspoon almond extract or seeds from ½ vanilla bean (add during simmer).
Add-Ins: Stir in a pinch of cinnamon, ginger, or cardamom during cooking for warmth; avoid for fridge storage unless using within 1 week.

Pro Tip: Weigh rhubarb (1¼ pounds) and cut into small, uniform ⅛-inch chunks for consistent texture. Use raw, local honey for the best flavor; soak dried figs until plump to mimic fresh figs’ texture.

Essential Equipment

Glass or Ceramic Bowl: For macerating fruit; non-reactive to prevent metallic flavors.
Heavy-Bottomed Saucepan: For even cooking and preventing scorching during long simmer.
Spoon or Spatula: For stirring and checking consistency.
Sterilized Jars (2-3 half-pint or 4 quarter-pint): For storing jam; glass preserves flavor.
Tongs: For removing lemon peels safely.
Ladle or Funnel: For filling jars cleanly.

Pro Tip: Sterilize jars by washing with hot, soapy water, then boiling for 10 minutes or drying in a 250°F oven for 10 minutes; cool before filling. Use a wide saucepan to increase evaporation and speed thickening.

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Instructions

Prepare the Figs:
- Soak 15-16 dried figs in hot water for 2 hours until plump. Drain, cut in half, and set aside. (Skip soaking if using fresh figs.)
- Tip: Ensure figs are soft and pliable; trim any tough stems before halving.
Macerate the Fruit:
- In a glass or ceramic bowl, combine 1¼ pounds rhubarb (cut into ⅛-inch chunks), halved figs, and ⅓ cup honey. Stir to coat evenly.
- Cover and refrigerate for 1-2 days to macerate, allowing juices to release and flavors to meld.
- Tip: Stir once daily to ensure even coating; longer maceration (2 days) deepens flavor but 1 day is sufficient.
Cook the Jam:
- Transfer the fruit mixture (with juices) to a heavy-bottomed saucepan. Add the remaining 2 tablespoons + 1 teaspoon honey, peels from two lemons (including pith), and 2 tablespoons fresh lemon juice.
- Bring to a boil over medium heat, stirring to dissolve honey, then reduce to a simmer for 5 minutes, stirring occasionally.
- Lower heat to very low (barely bubbling) and cook for 2½-3 hours, stirring every 10 minutes to prevent sticking. The jam is ready when it’s very thick, liquid has evaporated, and fruit has mostly broken down into a cohesive mass.
- Tip: Use a wide pan to speed evaporation; test thickness by dragging a spoon through the jam—it should hold its shape briefly. Watch closely in the final 30 minutes to avoid scorching.
Finish the Jam:
- Remove lemon peels with tongs and discard.
- Stir in 1 teaspoon vanilla extract until fully incorporated.
- Tip: Taste jam and add 1 teaspoon more honey or lemon juice if needed; stir over low heat to blend.
Store the Jam:
- Ladle hot jam into sterilized jars, leaving ¼-inch headspace. Let cool uncovered at room temperature for 1-2 hours.
- Cover with lids and refrigerate for 5-6 hours to achieve full set.
- Store in the refrigerator for up to 2 weeks.
- Tip: Cool completely before sealing to prevent condensation; label jars with date and contents. Do not can this jam, as it’s not tested for safe water-bath canning due to low acidity.

Cooking Tips:

Prevent Sticking: Stir frequently, especially as jam thickens; use a heavy-bottomed pan for even heat.
Test Consistency: Spoon a bit onto a chilled plate; it should wrinkle when pushed with a finger after 30 seconds in the fridge.
Low Heat Patience: Slow cooking is key for pectin-free jam; rushing with high heat can burn or leave it runny.