Rhubarb & Fig Jam
Rhubarb and Fig Jam recipe
Yield
48 servingsPrep
30 minCook
60 minReady
8 hrsLow Fat, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, High Fiber, Very low in sodium, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 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
mixed, chopped |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 3.2 | kg |
rhubarb
leaves removed, stalks trimmed, cut in pieces |
|
| 453.6 | g |
figs
dried, cut in fine shreds |
|
| 2.6 | l |
sugar
|
|
| 237 | ml |
candied fruit
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.
