Recipe: Rhubarb and Fig Preserves

Title: Rhubarb and Fig Preserves
Categories: Toppings, Preserve
Yield: 6 servings

3 1/2 qt Rhubarb 8 c Sugar
1 pt Chopped figs 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.