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.

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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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Member Review

Sweet Hot Mustard

This is a great recipe for those that like HOT foods. Try using honey in place of the sugar. It makes a smoother texture and a slightly different taste, a taste that we decided we liked better after trying it both ways. We serve it with pepperoni, crackers and a white cheese.