It’s the time of the year when many of you start to make jams for winter. I still remember it from my childhood – there was a big pot constantly simmering on the stovetop and the kitchen table was covered with empty sterilized jars soon to be filled with hot home-made jam. Now, when I think of it, it just seems such a waste to boil those nutritious berries and mix them with sugar. If I remember correctly the ratio was half sugar and half berries with almost no vitamins left after all this boiling. It would have been a lot wiser to freeze the goodies for winter, but what can one do – it was the jam era 🙂
I think the rhubarb-fig sugar-free jam is the first jam I have ever boiled, except of course for applesauce, which could also be considered as jam.
Fortunately these days my mom is also making sugar-free applesauce with cinnamon that we get to enjoy all winter. She used to use all this sugar in the past because she was taught it was the only way to conserve the jams – she now knows the applesauce does just fine if the jars have been properly sterilized.
I usually make my jams using fresh berries and use it up in 1-2 days. However, when the idea of rhubarb jam stroke I knew heat and also something sweet had to be used. I decided to go for figs as sweetener as they have lower glycemic load than dates, but you can experiment with all sorts of dried berries, just pick your favourite. I especially like the crunchy fig seeds that make the consistency so much richer. Moreover, figs are rich in calcium, potassium and iron, and have lower glycemic load than dates. Also, figs contain five times more calcium than dates.
Rhubarb is low in saturated fat and sodium, and very low in cholesterol. It is also a good source of magnesium, and a very good source of dietary fibre, vitamin C, vitamin K, calcium, potassium and manganese.
Sugar-Free Rhubarb-Fig Jam
- 360g (12.7oz) rhubarb, peeled and finely chopped
- 10 Turkish figs, chopped
- 1 cup (250ml) water
- 1 tsp. cinnamon
- Peel and chop rhubarb and chop figs.
- 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.
- Add chopped figs and mix well. Let the jam sit for 30 minutes.
- Pour the jam into blender with 1 tsp. of cinnamon and blend until the figs are incorporated.
- Transfer the jam into jar(s) and let cool.
Tips on my sugar-free rhubarb fig jam:
- If you plan to use the jam in 3-4 days, just cool it and put into fridge.
- 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 (100 C, 212 F) for 15-20 minutes. Cover tightly with clean lids and let cool at room temperature.