Mary & Martha's Kitchen Recipe

Category	Canning and Preserving
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Rhubarb and Fig Jam Recipe 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.

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<h1>Rhubarb and Fig Jam</h1> <h2>Recipe</h2><p> <P>7 lb Rhubarb (abt. 6 quarts) <P>-- leaves removed -- stalks trimmed -- cut in pieces 1 lb Dried figs <P>-- cut in fine shreds 11 c Sugar <P>1 c Mixed candied fruit peel <P>-- 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. <div><a href='http://www.maryandmarthaskitchen.com/Rhubarb_and_Fig_Jam/28397/' title='Rhubarb and Fig Jam Recipe'>Rhubarb and Fig Jam Recipe</a></div>

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