From: Arizona Cookbook Cut rhubarb into small pieces, add sugar and let mixture stand overnight. In the morning, boil until thick and add 1 pint of chopped figs plus the juice and rind of 1 lemon. Cook rapidly until mixture is thick and clear. Pack while hot into sterile, hot jars. Seal immediately.
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|Serving Size: 1 Serving (1103g)|
|Recipe Makes: 6 Servings|
|Calories from Fat: 6 (0%)|
|Amt Per Serving||% DV|
|Total Fat 0.6g||1 %|
|Saturated Fat 0.2g||1 %|
|Monounsaturated Fat 0.1g|
|Polyunsanturated Fat 0.3g|
|Cholesterol 0mg||0 %|
|Sodium 11.9mg||0 %|
|Potassium 861.9mg||23 %|
|Total Carbohydrate 814.7g||240 %|
|Dietary Fiber 6g||24 %|
|Sugars, other 808.7g|
|Protein 2.8g||4 %|
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Calories per serving: 3159
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