---------- Recipe via Meal-Master (tm) v8.02
  
       Title: RHUBARB AND FIG PRESERVES
  Categories: Desserts, Jams
       Yield: 6 servings
  
   3 1/2 qt Rhubarb
       1 pt Chopped figs
       8 c  Sugar
       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.
  
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