Rhubarb Fig Marmalade

1 pound rhubarb, unpeeled and cut fine

1 pound sugar

1/4 pound dried figs, cut small

1/2 lemon, juice of

Combine all ingredients in a large saucepan. Cover and let stand for 24 hours. Cook rapidly to the jelly stage (see below.)

Makes about six 6-ounce glasses.

Before starting to make jelly or jam, wash the glasses and put them in a kettle of cold water. Heat the water gradually to the boiling point. Turn off the heat. When the jelly or jam is ready, remove the glasses, drain, and place on a tray covered with a cloth wrung out in hot water. Fill the glasses to within 1/4-inch of the rims. (Otherwise it may be difficult to remove the paraffin seal without crushing into the jelly.)

To cook to the jelly stage, boil the fruit and sugar rapidly until it jells (220° F on a jelly thermometer). Skim the frith from the top of the jelly. (If you are not using a thermometer, begin testing after 5 minutes; take up a spoonful of juice, cool it a moment, then pour it back into the pot from the edge of the spoon. When the jelly is ready, drops of jelly will come together and “sheet” off the spoon.)

Seal by covering with a thin layer of paraffin (melted in a small saucepan over hot water.) Tilt the glass so that the paraffin will touch the edge all around. The jelly should be completely covered, but the layer of paraffin no thicker than 1/8-inch. A thick layer will pull away from the edge. Do not reuse the paraffin.

Label the glasses with the variety of jelly or jam and the date it was made. Store in a cool dark place.

Source: Jellies, Jams & Preserves

The Fannie Farmer Cookbook, 11^th edition, 1959