Rhubarb And Fig Jam – We Love God!

Worship is giving God the best that He has given you. Be careful what you do with the best you have. Whenever you get a blessing from God, give it back to Him as a love gift. Take time to meditate before God and offer the blessing back to Him in a deliberate act of worship. If you hoard a thing for yourself, it will turn into spiritual dry rot, as the manna did when it was hoarded. God will never let you hold a spiritual thing for yourself; it has to be given back to Him that He may make it a blessing to others.

Oswald Chambers

CATEGORY	CUISINE	TAG	YIELD
Fruits		Canning, Fruits, Jams	1	Batch

INGREDIENTS

7	lb	Rhubarb, abt. 6 quarts
		leaves removed
		stalks trimmed
		cut in pieces
1	lb	Dried figs
		cut in fine shreds
11	c	Sugar
1	c	Mixed candied fruit peel
		chopped
19074		0600

INSTRUCTIONS

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. Leyel's "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
[email protected] (KAREN DECK)  On 22 MAR 1995  From Gemini's
MASSIVE MealMaster collection at www.synapse.com/~gemini

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Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 9718 Calories From Fat: 51 Total Fat: 6.1g Cholesterol: 0mg Sodium: 775.8mg Potassium: 3792.9mg Carbohydrates: 2499.8g Fiber: 52.6g Sugar: 2414.1g Protein: 23.8g