Rhubarb And Dried Fig Jam
From Aunt Daisy's Cookery Book 1953 (1953).
Source and licence
From Aunt Daisy's Cookery Book 1953 (1953), printed page 347, digitised by the Internet Archive: https://archive.org/details/AuntDaisysCookeryBook1953
Read the original not stated by archive.org
What was changed: Read by machine from the book's scanned text into ingredients and method. The title's capitals were tidied; spelling and scanning errors are left as they are.
From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.
- Preserving. Old preserving methods may not make food safe to keep. Use current tested guidance.
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Ingredients
- Six pounds of rhubarb
- 2 lb. dried figs
- 6 lb. sugar
Method
- Six pounds of rhubarb, 1 y 2 lb.
- dried figs, 6 lb.
- sugar.
- Cut rhubarb and cover with layers of sugar.
- Next day, strain off juice and boil with rest of sugar, add rhubarb, and boil 30 to 40 minutes.
- Finally add cut-up figs, and boil about y 2 hour, or till will set.