3 pounds rhubarb
1 pound dried figs
3.5 pounds sugar
1 big soft lemon
Cut lemon in thin shreds. remove pips. put pips in cup with a little water.
Put shredded lemon in basin and cover with water.
But rhubard in very small pieces. put them in preserving pan with sugar. let it rest overnight.
next day,
chop figs finely or put them through processor to get fine bits, or use scissors.
add them to the rhubarb. add also the lemon and water. Strain in the water from the lemon pips.
stirr over gentle heat until boil. let cook just enough until it settles in the usual way when putting a little mount in freezer for 5 minutes.
1 pound dried figs
3.5 pounds sugar
1 big soft lemon
Cut lemon in thin shreds. remove pips. put pips in cup with a little water.
Put shredded lemon in basin and cover with water.
But rhubard in very small pieces. put them in preserving pan with sugar. let it rest overnight.
next day,
chop figs finely or put them through processor to get fine bits, or use scissors.
add them to the rhubarb. add also the lemon and water. Strain in the water from the lemon pips.
stirr over gentle heat until boil. let cook just enough until it settles in the usual way when putting a little mount in freezer for 5 minutes.
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