Rhubarb Apricot Jam
12 c. diced rhubarb
1/2 c. cold water
10 c. sugar
16 oz. dried apricots
1/2 c. cold water
10 c. sugar
16 oz. dried apricots
Boil rhubarb and 1/2 c. water until tender (10 minutes). Add sugar, bring to a boil. Then add ground (or chopped very fine)apricots. Mix and reduce heat, continue slow cooking until apricots are tender(10 to 20 minutes)(stirring constantly). Let stand a few minutes. Pour into sterilized pint or jelly jars (makes about 6-7 pints)
Let sit on counter for 24 hours and then I put mine in the freezer. That way I don't have to worry if the jars unseal.
Published by Mary Wensing Dvorachek
I'm glad to be back sharing recipes and articles. View profile
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- use up the rest of your rhubarb and make some delicious Rhubarb Apricot jam
14 Comments
Post a CommentHi Barb, it doesn't even taste like rhubarb, like I have told so many people, if you like cranberry sauce, you will love the jam. Hugs Mary
hmm, sounds interesting...never was one for rubarb but this might be the exception...many thanks
Thank you all for your comments, it definitely is a very good jam. Let me know how you like it if you make some. Hugs Mary
sounds really tasty !!!
This is another tongue catching article, really nice.
Sounds very good, another must try thanks!!!!!!!!!!
Enjoy Susan and Kay. Hugs Mary
I've love this too.
Sounds heavenly! Rhubarb always brings back memories of childhood for me!
Enjoy ladies. Hugs Mary