I made rhubard and dried fig jam with a little lemon juice (recipe below). Will let the flavors develop for some time, although I am dying to try it. The rests in the pan were sticky, gooey and good. Very figgy, although I used less than most recipes I'd read suggested.
I gave a jar to my Chinese neighbour, who has been giving me various Chinese foods recently. Very kind. She's only been living in the Netherlands for 3 years and her Dutch limited. She was baffled by the jar. I tried to explain what jam was and that it could be served with bread or yogurt, for instance. I doubt she ever eats bread or yogurt... or if she is familiar with either rhubarb or figs. All I can hope is her daughter can explain it to her. She speaks good Dutch.
I wonder if my nieghbor will even try the jam. But at least I could do something in return.
Just toss it in alreadyMy mom was here for a week, cooking up a storm. She made mountains of chopped liver, matzoh balls, steak, chicken, and goodness knows what else. I'll miss her, but my arteries...
Anyway, here's the recipe (slighlty weird amounts because I was using what I had): 1750 grams of rhubarbd, diced 300 grams of dried figs, diced 500 grams of gelling sugar for 1:2 ratio (Dr Oetker) 250-300 grams of regular sugar couple of tablespoons of lemon juice
Mix figs, rhubarb and both sugars. Let sit for 24 hours, to extract juices and soak figs (10 would have been enough). Add lemon juice, bring to a rapid boil start testing after 4 minutes. I continued the rapid boil for about 10 misn, but suspect it was too much. The jam might wind up pretty thick, and the longer it cooked, the (much) browner it got.
Still, I have high hopes for the flavor. I am also curious how sweet it will wind up tasting. It seemd to be sweeter than expected, but that was when it was warm. might taste fresher at a lower temperature.
