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RHUBARB & FIG JAM
Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Canning Fruits
Jams
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
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
-- 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.
Submitted By KDECK@EPAUS.ISLAND.NET (KAREN DECK) On
22 MAR 1995 190741 -0600
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