Title: Rhubarb & Fig Jam
Categories: Canning Fruit Jam
Yield: 1 Batch

7	lb	Rhubarb (abt. 6 quarts) - leaves removed - stalks trimmed -
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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