Rhubarb and Fig Marmalade

Ingredients

• Three pounds of rhubarb
• three pounds of sugar
• one pound of figs
• juice of one lemon
• grated rind of half

Method

1. 1

   Wash the figs and cut fine, placing them in the bottom of the kettle.

2. 2

   Cut rhubarb into inch cubes and spread evenly over the figs.

3. 3

   Distribute one pound of sugar over the rhubarb and let stand overnight.

4. 4

   In the morning, cook slowly until it looks clear, then add the remaining sugar and cook until thick.

5. 5

   About fifteen minutes before taking from the stove, add juice and rind of lemon.

Nutrition per serving

Estimated from matched ingredients across 8 servings.

As published

This recipe was extracted from The Rural cook book (1907), page 104. The excerpt below is the record exactly as published.

Rhubarb and Fig Marmalade.— Three pounds of rhubarb, three poundt C;,oo;.|c 140 THE RURAL COOK BOOK. oi sugar, one pound of figs, juice of one lemon and grated rind of half. Wash the figs and cut fine and put in the bottom of the kettle; cut rhu- barb into inch cubes and spread evenly over the figs ; over the rhubarb distribute one pound of the sugar and let stand over night, la the rflorn- ing cook slowly until it looks clear, then add remainder of sugar and cook until thick. About fifteen minutes before taking from the stove add juice and rind of lemon. This quantity will make two quarts of mar- malade. It can be sealed while hot, or put in jelly glasses and covered with paraffin. Rhubarb and Orange Marmalade. — Three pounds of rhiA«ii,i. four iind one-half pounds of sugar, three oranges, the grated rind of one orange. After grafing the yi-llow from one orange, remove the peet from all three and cut in small pieces. Cut the rhubarb in inch cubes, mix with one and one-half pounds of sugar and the oranges and let stand twenty-four hours. Cock until it looks clear, then heat the re- maining three pounds of sugar

Cook this with the app: pantry check, scaling, and the assistant.