Rhubarb Fig Ginger Jam

Ingredients

• 3½ pounds / 1600 grams rhubarb, cut into chunks
• 4 pounds / 1800 grams sugar (or 2½ pounds / 1100 grams fruit sugar)
• 1 lemon, cut into small pieces
• ½ pound / 230 grams dried figs, cut into small pieces
• 2 tsp ground ginger

To Prepare

1. Cover rhubarb with sugar, cover lemon with water, and leave both overnight (in separate containers)
2. The next day, preheat oven to 200 degrees F, wash mason jars and place in oven
3. Wash lids and rings, cover with water in a saucepan, and simmer (don't boil)
4. In a heavy-bottomed saucepan or stockpot, combine lemon, water, figs and rhubarb mixture; stir over low heat until the sugar is dissolved
5. Increase heat to high in increments, bring the mixture to a full rolling boil, and add ginger
6. Boil, stirring often, until the mixture reaches 220 degrees F (105 degrees C).
7. Transfer to hot sterile jars (leaving ¼ to ½ inch headspace), screw on lids (just until there's resistance; not too tightly), and flip upside down for 10 minutes
8. (make sure that you don't touch the inside of the jar or lid, otherwise mold will form while stored)
9. If you wish to process in a water bath, place jars in stockpot, cover with water, and boil for 10 minutes
10. Cool for 6-8 hours on a wire rack, temporarily remove rings to dry them, then store. Jam should be set in 48 hours.