Rhubarb & Fig Jam

This is jam-making the old-fashioned way, no pectin packets required. The natural pectin in rhubarb and the sugar-drawn juices from figs and rhubarb are what set the jam, with a long boil concentrating everything into a deep, glossy spread.

The overnight maceration is essential. Layering the chopped rhubarb, shredded dried figs, and sugar in a crock or jar and leaving it covered overnight pulls the juices out of the fruit and dissolves the sugar before any heat hits the pot. This is what makes the boil go faster and gives you a clearer, more uniform jam.

The boil itself takes at least an hour. You’re looking for the mixture to thicken visibly, mound on a chilled spoon, and pull away from the bottom of the pot when stirred. Candied peel goes in right at the end so the bright citrus pieces stay distinct in the finished jam rather than dissolving away.

Pro Tips

• Trim the rhubarb leaves completely, they contain oxalic acid and are toxic, only use the stalks
• Use a wide heavy-bottomed pot so the jam can boil down without scorching
• Test for set by chilling a small spoonful on a cold plate, if it wrinkles when nudged, it’s ready
• Process jars in a boiling water bath following safe canning guidelines for shelf-stable storage

Variations

• Swap candied peel for fresh orange zest stirred in at the end for a brighter citrus note
• Add 1 teaspoon ground ginger or a 2-inch piece of fresh ginger during the boil for warmth
• Spread on toast, swirl into yogurt, or serve alongside aged cheese on a cheese board