Rhubarb & fig preserves

6 Servings

Ingredients

Quantity Ingredient
3½ quart Rhubarb
1 pint Chopped figs
8 cups 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.

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