7 lb Rhubarb (abt. 6 quarts)

           -- leaves removed
           -- stalks trimmed
           -- cut in pieces
      1 lb Dried figs

           -- cut in fine shreds
     11 c  Sugar

      1 c  Mixed candied fruit peel

           -- chopped
  Mix rhubarb, figs and sugar in an earthenware crock or large jar. Cover and
  let stand all night.  The next day, boil the mixture for at least an hour,
  or until very thick.  Add the candied peel before the mixture is taken off
  the heat. Pour jam into warm jars and cover. Process.
  Yield: About 9 pints.