Rhubarb and Fig Jam
Ingredients
- 7 pounds rhubarb (about 6 quarts), stalks trimmed, cut in pieces
- 1 pound dried figs, cut in fine shreds
- 11 c sugar
- 1 c mixed candied fruit peel, chopped
Instructions
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.
