Recipe - Rhubarb And Fig Preserves

3 One half qt Rhubarb
1 pt 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.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini