Rhubarb and Fig Jam

 

 

 

1 lb Rhubarb

1 lb Ripe Figs

3 ¼ lbs Sugar

Juice of 1 Lemon

1 Bottle of Certo

 

 

 

1.         Wash and slice the rhubarb finely.  Do not peel.

 

 

2.         Remove the stem ends from the figs, crush thoroughly or mince.

 

 

3.         Put the fruit into a preserving pan, add the sugar and lemon juice, mix

well.

 

 

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

 

 

5.         Bring to a full rolling boil and boil rapidly for 3 minutes.

 

 

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

 

 

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