Fig-Rhubarb-Lemon Jam is a low-sugar cooked jam made with Pomona’s Universal Pectin. Pomona’s Pectin contains no sugar or preservatives and jells reliably with low amounts of any sweetener. Janet Mercurio of Winters, California, brought us a recipe similar to this one. It sounded so good that Connie worked with the original to convert it to a low-sugar Pomona’s recipe.Janet followed the converted recipe and reported back: “I really like it — the sweet and tart flavor reminds me a bit of marmalade. And it’s nice to know it doesn’t have a ton of added sugar. I’m so looking forward to sharing it with my family members!“Thank you both so much for your product. Now I have something new and exciting to do with all of my figs. I just need to plant some rhubarb — I had to buy this batch. Ciao!”
Servings 5 cups
- 2 cups chopped and mashed fresh figs
- 2 cups cooked rhubarb
- 1 lemon for zesting/grating
- ¼ cup lemon juice bottled
- 3 teaspoons calcium water see step #1
- 2 cups sugar
- 3 teaspoons Pomona’s Pectin mixed with sweetener
- Before you begin, prepare calcium water.To do this, combine ½ teaspoon calcium powder (in the small packet in your box of Pomona’s pectin) with ½ cup water in a small, clear jar with a lid. Shake well.Extra calcium water should be stored in the refrigerator for future use.
- Wash jars, lids, and bands. Place jars in canner, fill canner 2/3 full with water, bring to a boil. Turn off heat, cover, and keep jars in hot canner water until ready to use. Place lids in water in a small sauce pan; cover and heat to a low boil. Turn off heat and keep lids in hot water until ready to use.
- Rinse, stem, chop, and mash figs.
- Wash and trim rhubarb stalks. Cut into ½ inch pieces. Put in saucepan, add just a little water, and simmer until soft.
- Finely zest/grate the peel of 1 lemon.
- Measure mashed figs, cooked rhubarb, lemon zest, lemon juice, and calcium water into sauce pan. Stir well.
- Measure sugar into a bowl. Thoroughly mix pectin powder into sugar. Set aside.
- Bring fruit mixture to a full boil. Add pectin-sugar mixture, stirring vigorously for 1 to 2 minutes to dissolve the pectin while the jam comes back up to a boil. Once the jam returns to a full boil, remove it from the heat.
- Fill hot jars to ¼” of top. Wipe rims clean. Screw on 2-piece lids. Put filled jars in boiling water to cover. Boil 10 minutes (add 1 minute more for every 1,000 ft. above sea level). Remove from water. Let jars cool. Check seals; lids should be sucked down. Eat within 1 year. Lasts 3 weeks once opened.