Rhubarb and Fig Jam
Yield: 3 pints
1 1/2 lbs. rhubarb, cut into 1" long pieces (6 cups)
1/4 cup fresh lemon juice (1 lemon)
1 cup finely chopped dried figs (8 medium)(12 oz. package)
2 tsp. grated lemon zest
1 3/4 ounce package powdered pectin
4 cups sugar
In a large saucepan, combine rhubarb, lemon juice and 1/2 cup water. Bring
to a boil. Reduce heat to low, cover and simmer for 10 to 12 minutes or
until rhubarb is soft. Stir in figs and lemon zest; simmer 3 to 5 minutes. Add
pectin and bring to a full boil (rolling) over high heat, stirring constantly.
Add sugar and return to a full boil for 1 minute, stirring constantly. Remove
from heat and skim off foam. Pour into hot,sterilized pint or half pint jars.
Leave 1/4 inch head space. Adjust caps and process in boiling water bath for
10 minutes.
--
Rec.food.recipes is moderated by Patricia Hill at [email hidden].
Only recipes and recipe requests are accepted for posting.
Please allow several days for your submission to appear.
Archives: http://www.cdkitchen.com/rfr/ http://recipes.alastra.com/