Fig Jam and Lime Cordial

Last night, Pete made Fig and Rhubarb Jam from Mrs M’s figs. He used all the tarter green figs and about half the black figs (the riper ones), and combined that with a kilo of rhubarb we had in the freezer.

It’s a nice feeling to reap the rewards of proactive shopping. About six months ago, we bought a box of rhubarb offcuts at the markets – rhubarb retails for $3.99/bunch most of the year, so when we spotted a box with the equivalent of about 40 bunches for $12, it was an easy decision to make. We actually bought two boxes (as you do) and gave one to a neighbour. Unlike him, we washed and chopped up the rhubarb, and stashed most of it in the freezer in half kilo bags. Our neighbour was heading away for a week with friends, so he took his box with him and cooked it up for breakfasts and desserts during the holiday. Needless to say, he hasn’t been that keen on rhubarb ever since.

Most of the fig jam recipes online use dried figs, which isn’t surprising given how expensive fresh figs are. But if you’re fortunate enough to have access to an abundance of them, then this fresh fig jam really is superb.

Pete’s Fig and Rhubarb Jam

• 1kg fresh ripe figs (green or black) washed, topped and chopped into pieces
• 1kg washed, chopped rhubarb (make sure you discard the leaves, or they’ll make you sick)
• 300ml homemade pectin stock (instructions for this are here)
• 1.2kg sugar
• juice of 2 lemons
• juice of 2 limes
  

Boil up everything except the sugar in a large pot until well cooked. It’s important to make sure all the skins are completely softened before adding the sugar. Add the sugar, and cook at a rolling boil until the jam sets and wrinkles on a cold plate. Spoon the hot jam into sterilised jars, seal tightly, then boil the jars for 10 minutes in a hot water bath. Label and store and eat.

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See our Jam Making Primer for more tips on making jam.