A workers' cooperative growing food on London's edge in the Lea Valley

Rhubarb and Fig Jam

This makes a lovely jam with the small fig seeds suspended throughout.

1/2 lb (225g) dried figs with the woody stalks removed (or substitute apricots or dates)
2 lb (900 g) rhubarb
2 lb(900 g) sugar
grated rind and juice of 1 lemon

Soak the figs in water overnight. Wash and trim the rhubarb and chop into small pieces. Put in a large bowl with sugar and leave to steep overnight.

Drain and chop the figs finely. Transfer the rhubarb and syrup into a large pan and add the grated lemon rind and juice and the chopped fig.  Mix well and bring to the boil.

Cook over medium to high heat until the jam is thick and has set.  Make sure to stir it regularly or it may stick.  (To test for set, drop a small amount on a chilled plate and allow to cool. It is set when a skin forms on the surface.)

Remove from heat for 3 minutes, stir, and transfer to warm sterile jars and seal. Store in a cool, dry place.

Categories:  Recipes, rhubarb

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