This iconic whiskey is a "Jack of all trades" when it comes to cooking. Toss it in some pasta, as a savory dipping sauce, and even bake it into something sweet.
Rhubarb and Fig Jam
- add review
- #51645
Much maligned rhubarb rarely gets the love it deserves, but one spoonful of this rhubarb and fig jam will change your mind on the vegetable for good.
serves/makes:
ready in:
30-60 minutes
30-60 minutes
ingredients
1 1/2 pound rhubarb, cut into 1" long pieces
1/4 cup fresh lemon juice
1 cup finely chopped dried figs
2 teaspoons grated lemon zest
1 package (1.75 ounce size) powdered pectin
4 cups sugar
directions
In a large saucepan, combine rhubarb, lemon juice and 1/2 cup water. Bring to a boil. Reduce heat to low, cover and simmer for 10 to 12 minutes or until rhubarb is soft. Stir in figs and lemon zest; simmer 3 to 5 minutes.
Add pectin and bring to a full boil (rolling) over high heat, stirring constantly. Add sugar and return to a full boil for 1 minute, stirring constantly. Remove from heat and skim off foam.
Pour into hot,sterilized pint or half pint jars. Leave 1/4 inch head space. Adjust caps and process in boiling water bath for 10 minutes.
added by
ohdeer
nutrition data
Nutritional data has not been calculated yet.
It may look like a sad little package shoved in the back of your freezer, but frozen spinach actually has a lot of culinary uses (and some may surprise you).
Love buffalo wings? Get that same hot, zippy flavor in everything from deviled eggs to enchiladas. And of course: wings.
reviews & comments