Rhubarb & Fig Preserves
Yield
6 jarsPrep
30 minCook
30 minReady
1 hrsLow Fat, Fat-Free, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Sodium-Free, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 3 ½ | quarts |
rhubarb
|
*
|
| 1 | pint |
figs
chopped |
*
|
| 8 | cups |
sugar
|
|
| 1 | each |
lemon
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 3.5 | quarts |
rhubarb
|
*
|
| 473 | ml |
figs
chopped |
*
|
| 1.9 | l |
sugar
|
|
| 1 | 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.
