Recipes » Dips & Spreads » Rhubarb and Fig Jam
T. Colin Campbell Center for Nutrition Studies
Sugar-Free Rhubarb and Fig Jam Recipe


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


  • 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.

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