Title: Rhubarb & fig jam
 Categories: Canning, Fruits, Harned 1994, Jams
      Yield: 1 Batch
 
      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.