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
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|Serving Size: 1 Batch (10223g)|
|Recipe Makes: 1 Batch|
|Calories from Fat: 37 (0%)|
|Amt Per Serving||% DV|
|Total Fat 4.2g||6 %|
|Saturated Fat 0.6g||3 %|
|Monounsaturated Fat 0.7g|
|Polyunsanturated Fat 1.5g|
|Cholesterol 0mg||0 %|
|Sodium 44.8mg||2 %|
|Potassium 3178.4mg||84 %|
|Total Carbohydrate 6884.8g||2025 %|
|Dietary Fiber 43.9g||176 %|
|Sugars, other 6840.9g|
|Protein 14.8g||21 %|
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Calories per serving: 26658
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