It is not necessary to process this rhubarb jam in water because it is sweet with dried fig and honey for sugar each meal time like breakfast. These wonderful preserves are perfect for springtime since they are fruity and well-balanced, and they have flowery undertones from the honey. When I make preserves, one ingredient that I try to avoid using is artificial pectin, which is the powdered variety that comes in packets. Using this kind of pectin needs a mountain of sugar in order to thicken your jam. Since of this, I get the impression that the genuine taste of the fruit has been lost, and because the directions are so specific, there is very little space to experiment with your own unique flavor combinations. In order to make this recipe less frightening for you, I eliminated refined sugar, used natural pectin found in the fruit, and skipped the step of canning the preserves in a water bath. Despite these changes, the jam was still able to form a solid consistency. I used the juice of two lemons for the acidity, and I also used the peels of the lemons in lieu of the powdered pectin. I was aware that both of these would contribute to the gelling process, the white pith of the peels having a naturally high pectin content. 
I usually macerate the fruit in raw cane sugar, but this time I decided to combine the rhubarb and figs with honey instead, and after that I let them rest for two days. (By doing this, the fruit are able to let their water out and take in the sweetness of the honey.) In addition, the second component would be a prolonged simmering in order to get the texture that I had seen. I was considering adding basil while it simmered on the burner, but then I saw the lavender essence in the cabinet and decided against it. It seemed as if it would be the ideal floral accompaniment to the figs and honey, and it would also go well with the rhubarb. After all of the fluids had been absorbed, I gave it a good stir and then tried a spoonful of the warm mixture without any reservations. I responded with "Amen" and said that "now that is a taste of spring." The true test, though, would be to see whether I could hold a full jar upside down without a cap and prevent any liquid from leaking out. And achievement! It was possible to construct a collection that was both substantial and easily spreadable. It is recommended to store it in the refrigerator rather than water bath can it since none of the fruits contributes a significant amount of acidity and there is not a lot of added sugar. 
However, it creates two pints, so you can either keep one for yourself to enjoy and save for later or share it with a buddy. 14 pounds of rhubarb, chopped into pieces no larger than 1/8 inch 15-16 dried figs, steeped in boiling water for 2 hours (or fresh figs, just skip the soaking) Honey, broken up into halves of a half cup and two tablespoons Two lemons' worth of peels, including the white pith on their insides 2 tablespoons fresh lemon juice 1 tsp of vanilla essence in the mode of cooking Keep your screen from turning completely black. After draining them, split the figs in half. Then, in a dish made of glass or ceramic, add the rhubarb, figs, and one-third of a cup of honey, and swirl to coat. Macerate for one to two days in the refrigerator (this is called "letting it sit"). Place the fruit mixture in a pot with a heavy bottom and whisk in the remaining honey, lemon peels, and lemon juice until well combined. Bring to a boil, then reduce heat to low and continue to cook, stirring often, for another 5 minutes. 
The next step is to reduce the heat to a point where the liquid is hardly producing any bubbles that breach the surface. Make careful to stir the jam about once every ten minutes to prevent it from settling to the bottom. Cook on low for 2 hours and 45 minutes to 3 hours, stirring occasionally until the jam is extremely thick, all of the liquid has evaporated, and the fruit has lost most of its texture. Remove lemon peels and discard. After that, include the vanilla extract. Put the mixture into the jars using the spoon, and let it cool with the lids off. After that, put it in the refrigerator and let it be there for about five or six hours so that it can be fully set. When stored in the refrigerator, it will keep for two weeks. Honey from Ontario may be used as an alternative to sugar in almost all jam and jelly recipes. Honey may be used in the place of sugar when a recipe asks for a total of four cups of sugar. When utilizing sugar, the jam or jelly should be cooked for a few minutes longer than the amount of time specified in the recipe. Utilize a commercially available liquid or powdered pectin for making a honey alternative. Nuts, vinegar (like balsamic and sherry vinegar), honey, cured meats (like prosciutto and ham), warm spices (like cinnamon and cardamom), herbs (like rosemary and thyme), dairy products (particularly cheese), and other flavors go well with figs. 
Dried fig jam with honey for breakfast
This straightforward recipe for fig jam calls for either fresh or dried fig, or it's sweetened with honey and maple syrup perfect for spreading over toast in the breakfast morning. Your testbeds are going to go absolutely crazy for this fig spread. Have you ever given any thought to the possibility of cultivating a fig tree in a container? They are not only lovely but also useful. Figs are produced for the purpose of their fruit, which is seedy. There's a good chance that you've tried a Fig Newton cookie, even if you've never really eaten a raw fig before. The recipe for figgy pudding, which was made famous by that Christmas carol that also gets stuck in your head, calls for dried figs as the main ingredient. This fig spread does not include any refined sugar, which enables the natural taste of the figs to come through more clearly. Using a slow cooker is the easiest way to prepare it. Just set and forget! This is just the type of dish I like to make. It does not make a difference whatever kind you use, however the taste will be somewhat different depending on the sort of fig you choose. The color of the jam that is produced will also change. 
Honey and maple syrup are both essential ingredients in this spread since they are used to sweeten and flavor the jam. To provide a zesty flavor, add lemon juice, either freshly squeezed or purchased in a bottle. The fig jam gets a good kick of heat from the fresh ginger that is chopped up and added to the mix. You may use dried ginger in place of fresh ginger if you don't have any on hand. Use about one teaspoon. Putting together this recipe This is one of those dishes that will have you saying things like "I can't believe it's that simple." And preparing it in a slow cooker reduces the amount of work you have to do to prepare it to just stirring it periodically. There is no peeking at the jam while it reduces in the saucepan. The use of pectin is not required in the making of this jam. In point of fact, while I refer to it as jam, it is more like fruit butter, which has been reduced to the consistency of a thick spread. To begin, wash the figs and then use a knife to remove the end of the stem from each one. Place the figs and the other ingredients in a slow cooker, and simmer on the lowest setting for a few hours. After the figs have had enough time to soften, you may mash the mixture with a potato masher or an immersion blender. Examine the feel of it. Continue cooking it without the cover on and stirring it until it gets the required consistency if you would want it to be a little bit thicker. 
This recipe's pH was measured at 4.0, which indicates that it is suitable for canning in a water bath. It is important to note that I did not personally can this recipe; rather, I chose to store it in the refrigerator. If you keep the jam in the refrigerator, it will keep for many weeks. You may freeze it to make it last for a longer period of time. However, if you would want to try your hand at canning this recipe, I have included the necessary procedures below. It's likely that you'll find this step-by-step instruction for canning jam and jelly to be helpful. This recipe produces a modest quantity of fig jam, equal to around two quarts. This jam may be stored in repurposed glass jars if it is going to be kept in the refrigerator. I strongly advise you to store some of it in the freezer, particularly throughout the winter months, particularly if you decide to preserve it by canning it. Last minute guests? A half cup of fig jam should be spread over a round of brie cheese, and then the cheese should be baked in the oven until it is melted and toasty. Slices of fresh apple or crackers may be served with the dip. 
Place hot jam in jars measuring quarter-pint, half-pint, or pint, being sure to leave a head space of 1/4 inch. This task is made much simpler by using a canning funnel. Remove any jam that may have gotten on the rims of the jars by wiping them down. To have a good seal, you need to make sure the rim is clean. Set jar lids in place. Screw on the bands until they are finger-tight. Jars should be carefully submerged into the boiling water in the canning kettle using a jar lifter. The tops of the jars should be covered by water by about one inch. As a consequence of the addition of the jars, the temperature of the water will decrease somewhat. After the water has returned to a simmer, the timer should be set. The procedure should be carried out for ten minutes at an altitude of 0-1,000 feet; after that, add one minute for every additional 1,000 feet in elevation. Using the jar lifter, take the jars out of the water and place them on a stable surface that is covered with towels. Hold at room temperature for a full day. Examine the seals. The lids should be secure and drawn down. (If the jar did not seal properly if the lids bend and pop; store the jars that did not seal properly in the refrigerator and utilize those jars first). Take off the rings, and wash the jars' exteriors. Keep in a cold, dry location until ready to use. Honey from Ontario may be used as an alternative to sugar in almost all jam and jelly recipes. Honey may be used in the place of sugar when a recipe asks for a total of four cups of sugar. When utilizing sugar, the jam or jelly should be cooked for a few minutes longer than the amount of time specified in the recipe. Utilize a commercially available liquid or powdered pectin for making a honey alternative. Enjoy the natural sweetness that is similar to honey and the robust taste of figs by making this very simple recipe for fig preserves, which calls for just a few ingredients. Because it is prepared with dried figs, you don't even have to wait until fresh fig season to create this fig jam; because it is made with dried figs, you can make it at any time of the year.