Cooking Recipe Rhubarb & Fig Jam
Recipe Ingredients
Directions
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.
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 KDECK@EPAUS.ISLAND.NET (KAREN DECK) On
22 MAR 1995 190741 -0600