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Rhubarb Fig Jam - Culture, Family, Travel, Consumer Reviews - Posted: 19th Oct, 2008 - 9:04am
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Archived Recipe: Canning And PreservingPost Date: 19th Oct, 2008 - 9:04am / Post ID: #
Rhubarb And Fig Jam
Recipe name:
Rhubarb And Fig Jam 
Recipe category:
Canning And Preserving
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Recipe details: Rhubarb and Fig Jam
Canning and Preserving
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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TOPIC: Rhubarb And Fig Jam