*  Exported from  MasterCook  *
 
                             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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