Rhubarb and Fig Jam

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Appears in

The Complete Book of Home Preserving

The Complete Book of Home Preserving

By Mary Norwak

Published 1978

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  • 2lb/1 kg rhubarb
  • 8 oz/225g dried figs
  • 2lb/1 kg sugar
  • Juice of 1 lemon


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.

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