Title: Rhubarb and 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.