Rhubarb and Fig Jam
Rhubarb and Fig Jam 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. Leyels "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
Link to another BigOven recipe
Add a link to another recipe! What would you serve with this?
You may also enjoy
There are no reviews yet for Rhubarb and Fig Jam. Be the first to review it!
Blogger? Grab a link to this recipe
Add to on:
Tweets by @bigoven