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Rhubarb & fig jam
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| Artist: |
_ |
| Categories: |
Canned, Fruits, Jams & Jellies |
| Yield: |
1 |
| Rating: |
0 |
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Ingredients:
| 7
| lbs | Rhubarb (abt. 6 quarts) | | | -- leaves removed | | | -- stalks trimmed | | | -- cut in pieces | | 1
| lbs | Dried figs | | | -- cut in fine shreds | | 11
| cup | Sugar | | 1
| cup | Mixed candied fruit peel | | | -- chopped |
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Procedures:
| 1 | Mix rhubarb, figs and sugar in an earthenware crock or large jar. | | 2 | Cover and let stand all night. | | 3 | The next day, boil the mixture for at least an hour, or until very thick. | | 4 | Add the candied peel before the mixture is taken off the heat. | | 5 | Pour jam into warm jars and cover. | | 6 | Process. | | 7 | Yield: about 9 pints |
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