Rhubarb & fig jam
Yield: 1 Batch
Ingredients:
- 7 lb Rhubarb (abt. 6 quarts) -- leaves removed -- stalks trimmed -- cut in pieces
- 1 lb Dried figs -- cut in fine shreds
- 11 c Sugar
- 1 c Mixed candied fruit peel
Instructions:
-- 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.
