Rhubarb and Fig Preserves

3 1/2 qt Rhubarb

1 pt Chopped figs

8 c Sugar

1 Lemon

From: Arizona Cookbook Cut rhubarb into small pieces, add sugar and let mixture stand overnight. In the morning, boil until thick and add 1 pint of chopped figs plus the juice and rind of 1 lemon. Cook rapidly until mixture is thick and clear. Pack while hot into sterile, hot jars. Seal immediately.