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Fig and Rhubarb Jam

4 lbs. rhubarb 3 lbs. sugar 2 lemons I lb. figs 1/4 pint (1/2 cup) water Wash and dry the rhubarb and figs and cut them into small pieces; put them into an earthenware jar or casserole, add the sugar, the strained lemon juice, and the water. Simmer for forty minutes. Seal in jars.

This excellent preserve keeps well. 10 lbs. pears