Recipe: 2 cups dried figs 2 cups rhubarb 1 Lemon 3 Teaspoons of Pomona's Pectin 2 Cups of Sugar 1/4 Cup of Bottled Lemon Juice 3 Teaspoons of Calcium Water (Comes with the box of Pomona's Pectin) Pre-Requisites: Prepare Calcium Water: Add 1/2 Teaspoon of Calcium powder to 1/2 cup of water. Mix thoroughly. Step 1: Prepare your jars and lids! Clean and sterilize your lids and jars to ensure you do not get debris in your product. Check your jars for nicks, cracks, or imperfections. These will cause failures in your canner. Step 2: Prepare your fruit! Rehydrate your figs with hot water. Wait 15-20 minutes. De-stem your figs. Zest and juice your lemon. Cook your rhubarb until softened. Measure your pectin and sugar; mix thoroughly. In a separate container, measure your bottled lemon juice, and calcium water. Mix thoroughly. Bring your fruit up to a boil. I blitzed mine in a blender, but if you are using fresh figs you prob