Recipe Rhubarb and fig jam sweetened with honey (without pectin)

This naturally sweet rhubarb jam is made with dried figs and lemon; no need to sterilize it! These delicious spring preserves are fruity and balanced, with floral notes from the honey. Prep: 10 minutes Cook: 2 hours Additional time: 4 hours Total time: 6 hours 10 minutes

INGRÉDIENTS

• 1 1/4 pounds rhubarb, cut into 1/8-inch pieces
• 15 to 16 dried figs, soaked in hot water for 2 hours (or fresh figs, just skip the soaking step).
• 1/2 cup + 2 tablespoons honey, divided
• The peels of two lemons, including the white pith.
• 2 tablespoons fresh lemon juice
• 1 teaspoon vanilla extract

PRÉPARATION

1. Drain the figs and cut them in half. Then mix the rhubarb, figs, and 80 ml of honey in a glass or ceramic bowl. Let it macerate in the refrigerator for 1 to 2 days.
2. Pour the fruit mixture into a heavy-bottomed saucepan and stir in the remaining honey, lemon zest, and lemon juice.
3. Bring to a boil, then reduce the heat and simmer for 5 minutes, stirring occasionally.
4. Then reduce the heat to low so the liquid barely bubbles on the surface.
5. Stir every 10 minutes or so to prevent the jam from sticking to the bottom.
6. Cook for 2.5 to 3 hours, until the jam is very thick, all the liquid has dissolved, and the fruit has lost most of its texture.
7. Remove and discard the lemon peels.
8. Then stir in the vanilla extract.
9. Pour the mixture into jars and let cool without the lids.
10. Then place the jars in the refrigerator and let them set for 5 to 6 hours.

Storage

• It will keep for two weeks in the refrigerator.