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Rhubarb Apricot Jam




Source of Recipe


Brenda-Lee Olson


Recipe Introduction


From Foods Down Under


List of Ingredients




2 cups dried apricots
6 cups rhubarb cooked
8 cups sugar

Recipe



Method :

Soak apricots overnight. In the morning cut in half and add the cooked rhubarb. Place all in a kettle, adding the sugar and cook at medium heat for 20 to 30 minutes or until desired thickness.

Pour into hot jars and seal.

Process in hot water bath for 10 minutes. Allow to cool 12 - 24 hours before moving.

Note from BL: Also good combined with nectarines, peaches, plums.