*  Exported from  MasterCook  *

                           RHUBARB & FIG JAM

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

 Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  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.

 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.
 Submitted By [email protected] (KAREN DECK)  On
  22 MAR 1995 190741 -0600



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