This is an example of a HTML caption with a link.

Category : Canning and Preserving
Ratings : 0
Comment(s) : 0

Recipe

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 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.



Rate this recipe :

1   2   3  4   5  




Send this recipe to your friend(s)

Your Name :

Friend #1

Friend #2

Friend #3

Friend #4

Friend #5

Friend #6

Friend #7

Friend #8

Friend #9

Friend #10




Post this recipe to your blog or website




Enter Comment

Enter Your Name (Optional) :

Web site (Optional) :

Email (Required) :

Your comment (Required):




Comments