Rhubarb and Fig Jam
This quick and easy jam recipe has no sugar or pectin and only uses 3 ingredients.
Prep: 15 mins
Total: 45 mins
Ingredients
Ingredients
- 1½ cups rhubarb, peeled and finely chopped
- 10 Turkish figs, chopped
- 1 cup water
- 1 tsp cinnamon
Instructions
Instructions
- 1. Peel and chop rhubarb and chop figs.
- 2. Boil rhubarb in 1 cup of water for 5 minutes. You have to keep an eye on the process because it tends to boil over. Turn off the heat.
- 3. Add chopped figs and mix well. Let the jam sit for 30 minutes.
- 4. Pour the jam into a blender with 1 tsp. of cinnamon and blend until the figs are incorporated.
- 5. Transfer the jam into jar(s) and let cool.
Cooking Tips
Cooking Tips
- 1. If you plan to use the jam in 3-4 days, just cool it and put into fridge.
- 2. Should you want to conserve the jam for longer, pour it (while still hot) into sterilized bottles or jars. Sterilize the jars in oven – place the jars face down on oven rack and heat them (212 degrees F, 100 degrees C) for 15-20 minutes. Cover tightly with clean lids and let cool at room temperature.
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