rhubarb-dried figs-ginger-jam with lemon juice and rum

rhubarb-dried figs-ginger-jam with lemon juice and rum
 
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by maddimouse

 
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Ingredients

Ingredients
Method
 
  • 1 kilo rhubarb, chopped (jejune parts removed)
  • 100g dried figs, chopped (stem removed)
  • 15 g ginger, peeled and chopped finely
  • 500 g jam sugar 2:1
  • 2 tblsp lemon juice
  • 2 cl rum
Put all the ingredients except the lemon juice and rum in a pot, put a lid on it and leave at a cool place over night, at least 4-5 hours.

Add the lemon juice and bring to boil, cook for three minutes whilst stirring the whole time.

Take the pot off the stove and blend the jam with a hand blender until it´s got the texture you want.

Add the rum and put the pot on the stove again, cook the jam for another minute (always stirring so it won´t stick to the bottom of the pot).

Fill the jam in sterilised jars and put lids on them. Turn them round to stand on their lid for 10 minutes, then turn around again to cool off fully.

This recipy is enough for 5 jars á 280 ml. It should rest for at least two weeks before use.

rhubarb-dried figs-ginger-jam with lemon juice and rum

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This recipe was uploaded by maddimouse

 
 
Another jam I tried with the combination figs/ginger that turned out nice.
I once had this with a camembert sandwich for a change. Try that, you´ll love it!

Quick explaination to the jam sugar:
There are different jam sugars you can buy. The one I have used is for 1 kilo of fruit (twice as much fruit as sugar). If you can´t get that one, use the jam sugar that is available in your area, just make sure you use the amount of jam sugar you need for 1 kilo of fruit.

Method


Put all the ingredients except the lemon juice and rum in a pot, put a lid on it and leave at a cool place over night, at least 4-5 hours.

Add the lemon juice and bring to boil, cook for three minutes whilst stirring the whole time.

Take the pot off the stove and blend the jam with a hand blender until it´s got the texture you want.

Add the rum and put the pot on the stove again, cook the jam for another minute (always stirring so it won´t stick to the bottom of the pot).

Fill the jam in sterilised jars and put lids on them. Turn them round to stand on their lid for 10 minutes, then turn around again to cool off fully.

This recipy is enough for 5 jars á 280 ml. It should rest for at least two weeks before use.
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