Rhubarb jam with fig liqueur

Ingredients for 10 servings:

• 2 kg rhubarb
• 500 g fig(s), dried, chopped
• 6 cm ginger, fresh
• 250 ml liqueur (fig liqueur)
• 1.9 kg gelling sugar 2:1

Instructions

Working time approx. 1 hour; Cooking/baking time approx. 10 minutes; Total time approx. 1 hour 10 minutes

with figs and ginger

Wash, peel, and chop the rhubarb. I don’t chop it quite so finely because I use the masher again at the end to mash the boiling rhubarb. Put the rhubarb, dried figs, and finely chopped ginger in a large enough pot and add about 250 ml of liqueur. Let everything simmer for a moment, stirring occasionally. When the rhubarb is almost soft, add the gelling sugar and let it simmer for another 3 minutes, about 3 minutes. Do the setting test. To do this, put a small plate in the fridge ahead of time. Take a small sample of the jam and place it on the plate. It should set very quickly. When the jam is firm enough, pour it into the jars (which have been rinsed with hot water). Turn the jars upside down for a moment.