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Rhubarb & Fig Preservesdesserts, jams 3 1/2 quart rhubarb 1 pint chopped figs 8 cup sugar 1 lemon From: Arizona Cookbook Cut rhubarb into small pieces, add sugar and let mixture stand overnight. In the morning, boil until thick and add 1 pint of chopped figs plus the juice and rind of 1 lemon. Cook rapidly until mixture is thick and clear. Pack while hot into sterile, hot jars. Seal immediately.
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