Rhubarb and Fig Jam

Rhubarb and Fig Jam

1 Preparation Time :

Categories : Fruits Jams & Jellies

Amount Measure Ingredient -- Preparation Method -- -- --

7 pounds Rhubarb (abt. 6 quarts) -- - leaves removed

stalks trimmed -- - cut in pieces

1 pound Dried figs -- - cut in fine shreds

11 cups Sugar

1 cup Mixed candied fruit peel -- - chopped

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.

From Mrs. C. F. Leyel's "The Complete Jam Cupboard." London: George

Routledge & Sons Ltd., n.d. In "Preserving" ("The Good Cook: Techniques and 1981. Pg.

109. ISBN 0-8094-2906-3. Posted by Cathy Harned. - - - - - - - - - - - - - - - - - -