Rhubarb and Fig Jam

Discussion in 'Food and nutrition' started by Oh Deer, Apr 9, 2006.

  1. Oh Deer

    Oh Deer Guest

    Rhubarb and Fig Jam

    Yield: 3 pints

    1 1/2 lbs. rhubarb, cut into 1" long pieces (6 cups)
    1/4 cup fresh lemon juice (1 lemon)
    1 cup finely chopped dried figs (8 medium)(12 oz. package)
    2 tsp. grated lemon zest
    1 3/4 ounce package powdered pectin
    4 cups sugar

    In a large saucepan, combine rhubarb, lemon juice and 1/2 cup water. Bring
    to a boil. Reduce heat to low, cover and simmer for 10 to 12 minutes or
    until rhubarb is soft. Stir in figs and lemon zest; simmer 3 to 5 minutes. Add
    pectin and bring to a full boil (rolling) over high heat, stirring constantly.
    Add sugar and return to a full boil for 1 minute, stirring constantly. Remove
    from heat and skim off foam. Pour into hot,sterilized pint or half pint jars.
    Leave 1/4 inch head space. Adjust caps and process in boiling water bath for
    10 minutes.

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