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Sugar-Free Rhubarb Fig Jam

Sugar-Free Rhubarb-Fig Jam

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  • Author: Nele Liivlaid
  • Total Time: 35 minutes
  • Yield: 1 cup (224g, 8.6oz) 1x


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.


  • 360g (12.7oz) rhubarb, peeled and finely chopped
  • 10 Turkish figs, chopped
  • 1 cup (250ml) water
  • 1 tsp. cinnamon


  1. Peel and chop rhubarb and chop figs.
  2. 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.
  3. Add chopped figs and mix well. Let the jam sit for 30 minutes.
  4. Pour the jam into blender with 1 tsp. of cinnamon and blend until the figs are incorporated.
  5. Transfer the jam into jar(s) and let cool.
  • Prep Time: 30 minutes
  • Cook Time: 5 minutes
  • Method: Boiling and Blending


  • Serving Size: 1 cup (224g, 8.6oz)
  • Calories: 113 kcal
  • Sodium: 1.52mg
  • Fat: 0g
  • Carbohydrates: 25.2g
  • Fiber: 6.24g
  • Protein: 0g

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