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LOCATION: Recipes >> Preserving >> Rhubarb Fig Jam

Print this Recipe    Rhubarb Fig Jam

Rhubarb and Fig Jam

7 lbs rhubarb (about 6 quarts), 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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