Rhubarb and fig preserves
6 servings
Ingredients
| Quantity | Measure | Ingredient |
|---|---|---|
| 3½ | quart | Rhubarb |
| 1 | pint | Chopped figs |
| 8 | cups | Sugar |
| 1 | Lemon |
Directions
From: Arizona CookbookCut 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.