Rhubarb and Dried Fig Jam

 

 

 

6 oz Dried Figs

1/3 pint Water

3 tbsp Lemon Juice

1 ¼ lbs Rhubarb

2 ¾ lbs Sugar

1 Bottle Certo

 

 

 

1.         Remove the stems from the figs, add the water and lemon juice and

leave to soak for at least 4 hours.

 

 

2.         Chop the soaked figs and return to the juice.  Wash the rhubarb and

slice finely, do not peel.

 

 

3.         Measure 1 lb prepared figs and 1 lb prepared rhubarb into a large

saucepan, add the sugar and mix well.

 

 

4.         Heat slowly stirring occasionally, until the sugar has dissolved.

 

 

5.         Bring to a full rolling boil and boil rapidly for 2 minutes.

 

 

6.         Remove from the heat and stir in the Certo.

 

 

7.         Skim, pot and cover in the usual way.