August 24, 2013

Fig & Rhubarb Jam

Fig and rhubarb jam. Oh, the magic of a quick Pinterest search. It sounded too good to be true. It certainly looked good. And after trying out the recipe and tasting, it was decided that this is a keeper, definitely one to make again, one to make more of.  I actually prefer this to plain fig jam (!)

Rhubarb added neccessary tang to the brown turkeys, and they in turn added depth to the rhubarb. Honey highlights these two flavors without overpowering, and lemon juice tempers the sweetness.

The color of this jam is a gorgeous deep cherry-red. Tasty, tangy, slightly chunky, it's just about perfect.
Originally from the delightful Log Cabin Cooking, this is one of the easiest canning recipes I've ever tried.

Fig & Rhubarb Jam

2 lbs. figs, quartered,
 and 2 large stalks rhubarb, chopped - 1200 grams fruit in all

600 grams sugar

130 grams honey

Juice of 4 lemons, 1 cup or so

Combine all ingredients in a non-reactive pot and bring to a boil.  Turn off heat, let cool, cover, and let sit over night. Once it has set,
Simmer the mixture, stirring often with wooden spoon, over medium-low heat until no longer foaming and thickened, about 15 minutes.
Ladle into hot sterilized half-pint jars, leaving 1/4-inch headspace. Wipe rims, seal, and
process 10 minutes in a boiling water bath. 
Makes 5 half-pints.  

Originally from Log Cabin Cooking via Pinterest

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