Fig and Rhubarb Jam

Noms. I made this because I had the ingredients. It turned out very tasty and set well. The recipe is from Marguerite Patten’s book ’500 recipes for jams, pickles and chutneys’ price 2 shillings and sixpence. I thought it would be out of print, but NO it is really available on Amazon, newer edition than mine though.

INGREDIENTS:

  • 1 lb dried figs
  • 2 lb chopped rhubarb
  • 1 pint of water
  • 3 lb sugar
  • Juice of 2 limes or 1 lemon

METHOD:

  • Soak the figs in the water for 48 hours, then simmer until soft
  • Add the rhubarb, and cook to form a thick pulp
  • Add the sugar and lime juice, simmer until the sugar is dissolved
  • Boil hard to setting point
  • Then put it in jars.

Rhubarb and Ginger Jam

This is a classic. I use a very old version from a book by Marguerite Patten; the book is priced 2/6! The jam is best with rhubarb cut late in the year. I have recently reviewed this alongside the ‘Maw Broon’s cookbook’ and updated it. As usual, most of the ingredients can be ethically sourced.

INGREDIENTS:

  • 800g-1kg Rhubarb, locally grown
  • 200g crystalised ginger
  • 1kg jam sugar
  • Juice of 1 lemon

METHOD:

  • Cut the rhubarb into 1 inch pieces, and cover with the sugar to stand overnight.
  • Chop the ginger finely and sprinkle into the sugar.
  • Cook slowly in a jam pan, until the sugar has dissolved.
  • Add the lemon juice and bring to the boil. Heat quickly until the jam is thick, and boil for about 15 minutes.
  • Pour into clean warmed jars.