Rhubarb and Fig Jam

• 2lb rhubarb
• ½lb dried figs
• 3lb <

Cut rhubarb and figs finely, combine with sugar and lemon juice, and leave to stand for twenty-four hours. Bring to boil, and boil rapidly until a little sets when tested on a cool plate. Leave to stand for thirty minutes before filling jars. Cover, then secure and seal when cold.