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Rhubarb and Fig Jam
Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Fruits Jams & Jellies
Amount Measure Ingredient -- Preparation Method
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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
Recipes" series.) Alexandria, VA: Time-Life Books, Inc., 1981. Pg.
109. ISBN 0-8094-2906-3. Posted by Cathy Harned.
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