Rhubarb and Fig Jam

Preparation info

    • Difficulty


Appears in

The Farmhouse Kitchen

The Farmhouse Kitchen

By Mary Norwak

Published 1991

  • About


  • 2lb rhubarb
  • ½lb dried figs
  • 3lb sugar
  • Juice of one lemon


    Cut rhubarb and figs finely, combine with sugar and lemon juice, and leave to stand for twenty-four hours. Bring to boil, and boil rapidly until a little sets when tested on a cool plate. Leave to stand for thirty minutes before filling jars. Cover, then secure and seal when cold.