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Rhubarb & Fig Preserves

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Submitted by Kobi

YIELD

6 jars

PREP

30 min

COOK

30 min

READY

1 hrs

Ingredients

3 ½ 3.5
QUARTS QUARTS RHUBARB *
1 473
PINT ML FIGS
chopped *
8 1.9
CUPS L SUGAR
1 1
EACH EACH LEMON

Directions

Cut rhubarb into small pieces, add sugar and let mixture stand overnight.

In the morning, boil until thick and add 1 pint of chopped figs plus the juice and rind of 1 lemon.

Cook rapidly until mixture is thick and clear.

Pack while hot into sterile, hot jars.

Seal immediately.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 412g (14.5 oz)
Amount per Serving
Calories 1550 0% from fat
 % Daily Value *
Total Fat 0g 0%
Saturated Fat 0g 0%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 0mg 0%
Total Carbohydrate 134g 134%
Dietary Fiber 0g 0%
Sugars g
Protein 0g
Vitamin A 0% Vitamin C 9%
Calcium 0% Iron 0%
* based on a 2,000 calorie diet How is this calculated?
Low Fat, Fat-Free, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Sodium-Free, Low Sodium
 
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