Honey Sweetened Rhubarb Fig Jam (pectin-free)
This naturally sweetened rhubarb jam is made with dried figs and lemon, no water bath canning needed! These lovely spring preserves are fruity and balanced, with floral notes from the honey.
Yield: 2 pints
Ingredients
- 1 1/4 pounds rhubarb, cut into a 1/8 inch chunks
- 15-16 dried figs, soaked in hot water for 2 hours (or fresh figs, just skip the soaking)
- 1/2 cup + 2 tablespoons honey, divided
- Peels from two lemons including their white piths
- 2 tablespoons fresh lemon juice
- 1 teaspoon vanilla extract
Instructions
- Drain the figs and cut in half. Then combine the rhubarb, figs and 1/3 cup honey in a glass or ceramic bowl and stir to coat. Let sit in the refrigerator (called macerating) for 1-2 days.
- Add the fruit mixture to a heavy bottom saucepan and stir in the remaining honey, lemon peels and lemon juice. Bring to a boil, then turn down to a simmer for 5 minutes, stirring as you go.
- Then turn heat to low so liquid is barely making bubbles that break the surface. Stir every 10 or so minutes to make sure jam is not sticking to the bottom.
- Let cook for 2 1/2 to 3 hours, until jam is very thick, all the liquid has dissolved, and fruit has lost much of its texture.
- Remove lemon peels and discard. Then stir in vanilla extract.
- Spoon into jars and let cool, without the caps on. Then place in refrigerator and let sit for 5-6 hours to achieve full set. Will last for two weeks in the refrigerator.