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Shenandoah Valley Inn
Rhubarb and Dried Fig Jam
Soak figs for 48 hours in water then simmer in 2 cups of water until soft. Add chopped rhubarb and cook until thick. Last add sugar and lemon. Add 1 Tablespoon of nutmeg, if desired. Spoon into hot jars and invert for an airtight seal. Leave to cool. Store in fridge.
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