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Rhubarb & Fig Jam

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Rhubarb and Fig Jam

Rhubarb and Fig Jam recipe

 

Yield

48 servings

Prep

30 min

Cook

60 min

Ready

8 hrs
Low 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
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1 pound figs
dried, cut in fine shreds
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11 cups sugar
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1 cup candied fruit
mixed, chopped
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Ingredients

Amount Measure Ingredient Features
3.2 kg rhubarb
leaves removed, stalks trimmed, cut in pieces
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453.6 g figs
dried, cut in fine shreds
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2.6 l sugar
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237 ml candied fruit
mixed, chopped
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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.



* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 122g (4.3 oz)
Amount per Serving
Calories 23791% from fat
 % Daily Value *
Total Fat 2g 3%
Saturated Fat 0g 2%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 33mg 1%
Total Carbohydrate 203g 203%
Dietary Fiber 18g 70%
Sugars g
Protein 16g
Vitamin A 19% Vitamin C 110%
Calcium 73% Iron 12%
* based on a 2,000 calorie diet How is this calculated?
 

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