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Rhubarb And Fig Jam

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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
KDECK@EPAUS.ISLAND.NET (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


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