Rhubarb And Fig Preserves
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Desserts, Jams | 6 | Servings | ||
INGREDIENTS
| 3 1/2 | qt | Rhubarb |
| 1 | pt | Chopped figs |
| 8 | c | Sugar |
| 1 | Lemon |
INSTRUCTIONS
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. From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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Nutrition (calculated from recipe ingredients)
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Calories: 1218
Calories From Fat: 9
Total Fat: 1.1g
Cholesterol: 0mg
Sodium: 19.1mg
Potassium: 1173.1mg
Carbohydrates: 311.9g
Fiber: 10g
Sugar: 293.3g
Protein: 4.2g