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Title: Rhubarb and Fig Preserves
Categories: Toppings Preserve
Yield: 6 Servings
| 3 1/2 | qt | Rhubarb |
| 1 | pt | Chopped figs |
| 8 | c | Sugar |
| 1 | Lemon |
From: Arizona Cookbook
Cut rhubarb into small pieces, add sugar and let mixture stand overnight. In the morning, boil until thick and add 1 pint of chopped figs plus the juice and rind of 1 lemon. Cook rapidly until mixture is thick and clear. Pack while hot into sterile, hot jars. Seal immediately.
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