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  • Serves: 1 Batch

Rhubarb and Fig Jam

  • Recipe Submitted by on

Category: Fruit, Canning, Jams & Preserves

 Ingredients List

  • 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

 Directions

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.



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