Fig and Rhubarb Jam

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From Fen Mulder





Chop rhubarb into 2.5cm pieces. Peel and chop figs. Place all in preserving pan
with 3 tablespoons water. Bring to the boil and cook for 1 hour or until
jam reaches the setting stage when a little is removed and cooled on a saucer.
Pour into sterilised jars and seal.

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