Let’s create this delicious Honey Sweetened Rhubarb Fig Jam:

1. Prepare and Soak Dried Figs (If Using):

• If you are using dried figs, place them in a bowl and cover them with hot water. Let them soak for at least 2 hours to rehydrate and soften.
• After soaking, drain the figs well and cut them in half.

2. Macerate the Fruit (1-2 Day Step):

• Prepare your rhubarb by washing, trimming, and cutting it into small, 1/8-inch chunks.
• In a large glass or ceramic bowl, combine the chopped rhubarb, the prepared figs (soaked and halved, or fresh and halved), and ⅓ cup of the honey.
• Stir everything together to coat the fruit well. Cover the bowl and place it in the refrigerator to macerate for 1 to 2 days. This process will draw out the juices from the fruit and begin to infuse it with the honey.

3. Slow-Simmer the Jam:

• After the maceration period, transfer the entire fruit mixture (fruit and juices) to a heavy-bottomed saucepan.
• Stir in the remaining honey (the 2 tablespoons), the peels from two lemons (the long strips of peel with pith attached), and the 2 tablespoons of fresh lemon juice.
• Place the saucepan over medium heat and bring the mixture to a boil, stirring as you go.
• Once it reaches a boil, immediately turn the heat down to a very low simmer. The liquid should be barely making bubbles that break the surface.
• Let the mixture cook slowly for 2 ½ to 3 hours. Stir every 10-15 minutes to make sure the jam is not sticking to the bottom of the pot. The jam is ready when it is very thick, most of the liquid has been absorbed or evaporated, and the fruit pieces have lost much of their distinct texture and have broken down.

4. Finish the Jam:

• Once the jam has reached the desired thick consistency, remove the saucepan from the heat.
• Carefully find and remove the large lemon peels and discard them.
• Stir in the 1 teaspoon of vanilla extract until well combined.

5. Cool and Set:

• Spoon the hot jam into clean jars, but do not put the caps on yet.
• Let the jam cool completely to room temperature in the jars with the caps off.
• Once completely cool, place the jars in the refrigerator and let them sit for 5-6 hours (or overnight) to achieve their full, final set.

6. Store:

• Once fully set and chilled, cover the jars with their lids. The jam will last for two weeks in the refrigerator as per the recipe notes.

The maceration and slow simmer are the keys to this jam’s amazing texture and flavor!