Rhubarb Marmalade with Figs & Lemon

 

4 C. rhubarb, 1/4-inch dice

10 dried kalamata figs, thinly sliced

1 lemon, julienned

2 C. sugar

 

First, dice the rhubarb into roughly 1/4-inch pieces. Slice the figs. Cut the lemon into thin slices, then julienne each slice. In a large bowl, combine the rhubarb, figs and lemon with the sugar. Mix together and let sit overnight at room temperature. Pour the rhubarb mixture into a medium pot. Bring to a rapid boil, and cook until the temperature reaches 220 degrees F. Place in jars and enjoy!