Rhubarb and Fig Jam

Preparation info

    • Difficulty

      Easy

Appears in

The Complete Book of Home Preserving

The Complete Book of Home Preserving

By Mary Norwak

Published 1978

  • About

Ingredients

  • 2lb/1 kg rhubarb
  • 8 oz/225

Method

Wash the rhubarb and cut into chunks. Cut the figs into small pieces. Mix the fruit, sugar and lemon juice in a bowl and leave to stand for 24 hours. Put into a pan and bring to the boil. Boil rapidly to setting point. Cool for 15 minutes and then stir well to distribute the figs. Pour into hot jars and cover.