in Recipes

Rhubarb and Fig Jam

updated

5 from 5 votes
Total Time 4 hours 30 minutes
Course Dinner
Cuisine European
Servings 6 people
Calories 180 kcal
Contents show

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.
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Nutrition

Serving: 100gCalories: 180kcalCarbohydrates: 40.6gProtein: 0.7gFat: 0.2g
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Written by John Myers

Professional Chef with 25 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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