*  Exported from  MasterCook II  *
 
                            Rhubarb and Fig Jam
 
 Recipe By     : 
 Serving Size  : 1    Preparation Time :0:00
 Categories    : Fruits                           Jams & Jellies
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    7      pounds        Rhubarb (abt. 6 quarts) -- - leaves removed
                         stalks trimmed -- - cut in pieces
    1      pound         Dried figs -- - cut in fine shreds
   11      cups          Sugar
    1      cup           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.
 
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