This is not the most visually appealing jam, but it sets well and tastes delicious.
INGREDIENTS:
- 1kg chopped rhubarb stems
- 500g dried figs
- 600ml water
- 1.5kg sugar
- Juice of 2 large lemons (or one lemon, one orange)
METHOD:
- Soak the figs in the water for 48 hours minimum
- After 24 hours of soaking the figs, chop the rhubarb, put into the jam pan and cover with the sugar
- After another 24 hours. add the lemon juice to the figs and water, and bring to a simmer. Keep a close watch, the mixture can quickly stick. As soon as it is boiling, add to the jam pan, and bring everything to the boil. Cook for 20 minutes, until thick and jammy. Pour into warmed jars.