Recipe of Rhubarb and Fig Jam - Food Recipes

--MasterCook II Extracted--

Rhubarb and Fig Jam

Recipe By :
Serving Size : 1
Preparation Time :0:00
Categories : Fruits Jams & Jellies

Ingredients - 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.
Serving size: 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. - - - - - - - - - - - - - - - - - -