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Shenandoah Valley Inn

Staunton, Virginia

Specialty Recipe

Rhubarb and Dried Fig Jam

Ingredients:
1 pound dried figs
2 pounds rhubarb
2 cups water
2 pounds sugar
Juice and zest of 1 lemon

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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