Fig and Rhubarb Jam
Recipe type: Jam
Cuisine: British
  • 1.5kg (3lb 5oz) chopped rhubarb
  • 500g (1lb 2oz) dried figs
  • 750ml (1¼ pints) water
  • 1kg (2lb 3oz) sugar
  • 2 small lemons
  • 7ml (1 rounded teaspoon) mixed spice
  1. Remove all stalks from the figs, then chop them into small chunks.
  2. Place the chopped rhubarb in a preserving pan.
  3. Add the chopped figs, the water, the juice of both lemons and the spice.
  4. Bring to a simmering boil until all the fruit is slushy and thick, and the water content has been reduced by about one third.
  5. Reduce the heat so the jam is no longer boiling, then add the sugar whilst stirring constantly.
  6. Make sure all the sugar is dissolved then bring back to a good boil.
  7. Boil until setting point is reached.
  8. Transfer to warmed and sterile jars.
  9. Seal well
Recipe by Jam Recipes at