Rhubarb and Fig Jam
Grrrrrgh!
Course : Jams
From: HungryMonster.com
Serves: 1
 

Ingredients:

7 pounds rhubarb -- (about. 6 quarts), leaves removed
1 stalks trimmed -- - cut in pieces
1 pound dried figs -- - cut in fine shreds
11 cups sugar
1 cup mixed candied fruit peel -- - chopped
 

Preparation:

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 and 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.