Recipe for Rhubarb and Fig Jam

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Yield:

1 Batch

Ingredients:

Amount	Ingredient
7 lb	Rhubarb (abt. 6 quarts) leaves removed stalks trimmed cut in pieces
1 lb	Dried figs cut in fine shreds
11 cup	Sugar

Instructions:

Instructions: Mix rhubarb, figs and sugar in an earthenware crock or large jar. Cover and let stand all night. The next day, boil the mixture for at least an hour, or until very thick. Add the candied peel before the mixture is taken off the heat. Pour jam into warm jars and cover. Process.

Yield: About 9 pints.

Routledge & Sons Ltd., n.d. In "Preserving" ("The Good Cook: Techniques

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