Name: Rhubarb and Fig Jam
Prep time: 15 min
Total time: 45 min
Ingredients: 1½ cups rhubarb, peeled and finely chopped; 10 Turkish figs, chopped; 1 cup water; 1 tsp cinnamon

By Nele Liivlaid

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This quick and easy jam recipe has no sugar or pectin and only uses 3 ingredients.

Prep: 15 mins Total: 45 mins

Gluten Free Low Sugar Nut Free Soy Free

Ingredients

1½ cups rhubarb, peeled and finely chopped
10 Turkish figs, chopped
1 cup water
1 tsp cinnamon

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

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.