We spent a lovely day yesterday at a friend’s farm and cam home with an abundance of cucumbers, garlic, eggs and figs. What a wonderful bounty. I added to the bounty this morning, digging up the potato patch and picking a good sized batch of rhubarb. We have been out of jam for a while so I thought I would experiment with a batch of fig and rhubarb in the thermomix. To be frank, I was aiming for fig jam but by the time I’d finished gorging on figs with spinach and feta dip, I only had 600g figs left so needed to pad it out with the rhubarb.
As both fig and rhubarb are low in pectin, some form of added pectin is necessary. I used some jamsetta I found lurking at the back of the pantry so I used that.
Rhubarb and Fig Jam.
600g fresh figs
600g trimmed rhubarb
7 tablespoons lemon juice
50g jamsetta or substitute pectin addition of your choice.
- Place quartered figs and roughly chopped rhubarb in thermomix. Chop for 20 seconds on speed 9.
- Add sugar and lemon juice. Combine for another 10 seconds on speed 9.
- Cook for 45 minutes at 100 degrees on speed 2
- Add jamsetta and cook for another 10 minutes at 100 degrees on speed 2.
- Check that it is set, place in sterilised jars and seal immediately.