| 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 |
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 190741 -0600
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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