Rhubarb and Fig Jam
By Chelsea SugarPage views: 13293
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2 reviews
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Difficulty Easy
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Prep time 30 mins
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Cooking time 30 mins
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Serves
1
1kg Rhubarb, leaves removed
250g Dried Figs
Juice & finely grated rind of 2 Lemons
1kg Chelsea White Sugar
1 Teaspoon Ground Cinnamon
1 : Wash the rhubarb and cut across into small pieces. Cut the figs in a large pan with the cinnamon, over low heat until fruit is soft.
2 : Stir in Chelsea White Sugar until dissolved.
3 : Bring mixture back to the boil and cook rapidly until setting point is reached.
4 : Cool for 15 minutes and stir jam to distribute pieces of figs.
5 : Pour into warm sterilised jars and seal.
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