Clean the rhubarb and cut into cubes. Mix with the sugar and let the juice steep for about 4 hours. Wash the lemon with hot water, dry it and peel off the peel. Squeeze out the juice.

Cut the figs into strips and let them steep in the brandy.

Bring the rhubarb with juice, lemon juice and lemon zest to the boil and let it simmer for about 4 minutes. Just before the end, add the figs with brandy. Pour jam into twist off jars, close and let stand upside down for at least 5 minutes.