Contents
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Ingredients
- 750 g Fresh rhubarb
- 250 g Figs dried
- 5 cl Brandy
- 500 g Preserving sugar 2: 1
- 1 Lemon
Instructions
- Clean the rhubarb and cut into cubes. Mix with the sugar and let the juice steep for about 4 hours. Wash the lemon with hot water, dry it and peel off the peel. Squeeze out the juice.
- Cut the figs into strips and let them steep in the brandy.
- Bring the rhubarb with juice, lemon juice and lemon zest to the boil and let it simmer for about 4 minutes. Just before the end, add the figs with brandy. Pour jam into twist off jars, close and let stand upside down for at least 5 minutes.
Nutrition
Serving: 100gCalories: 180kcalCarbohydrates: 40.6gProtein: 0.7gFat: 0.2g