Rhubarb and Dried Fig Jam
Half a pound of dried figs, three pounds of rhubarb, three lemons (or a level teaspoon of citric acid), half a cup of water, three pounds of sugar (scant), and a quarter of a teaspoon of grated nutmeg. Method: Cut the figs in small pieces. Cut up the rhubarb and put in a pan together with grated rind of one lemon, and the juice of three, the water, the nutmeg, and the figs. Bring to the boil and stir till the figs are soft; then boil with sugar for fifteen to twenty minutes or till cooked.
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https://paperspast.natlib.govt.nz/periodicals/NZLIST19400105.2.61.5.5
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New Zealand Listener, Volume 2, Issue 28, 5 January 1940, Page 45
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101Rhubarb and Dried Fig Jam New Zealand Listener, Volume 2, Issue 28, 5 January 1940, Page 45
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