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Rhubarb and Fig Jam
8 hours
Prep: 30 minutes
Cook: 60 minutes
2379 calories per serving view nutrition facts
1 batch
suggest servings
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Ingredients
| 7 | pounds | rhubarb | leaves removed, stalks trimmed, cut in pieces |
| 1 | pound | figs | dried, cut in fine shreds |
| 11 | cups | sugar | |
| 1 | cup | candied fruit peel | mixed, chopped |
Directions
Mix rhubarb, figs and sugar in an earthenware crock or large jar.
Cover and let stand all night.
The next day, boil the mixture for at least an hour, or until very thick.
Add the candied peel before the mixture is taken off the heat.
Pour jam into warm jars and cover. Process.
Yield: About 9 pints.
Categories this recipe belongs to
Nutrition Facts
Serving Size 1458g Amount per Serving
Calories 2379
1% of calories from fat
| % Daily Value* | |
| Total Fat 2.0g | 3% |
| Saturated Fat 0.0g | 2% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 33mg | 1% |
| Total Carbohydrate 608.0g | 203% |
| Dietary Fiber 18.0g | 70% |
| Sugars 577.0g | |
| Protein 8.0g | 16% |
| Vitamin A | 19% | Vitamin C | 110% | |
| Calcium | 73% | Iron | 12% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
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