Rhubarb & Fig Preserves Recipe
Yield: 6 ServingsRecipe by luhu.jp
Ingredients:
3 1/2 quart: Rhubarb,
1 pint: Chopped figs,
8 cup: Sugar,
1: Lemon,
Directions:
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.
Source from luhu.jp
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.
Source from luhu.jp