Recipe for Rhubarb and Apricot Jam

Sent in by: Sonia

Ingredients

2 lbs rhubarb
2 lbs dried apricots
3 1/2 lbs sugar
Juice of 2 lemons

Method

Chop the rhubarb into pieces about 1/1 1.2 inches long.
Chop the apricots into quarters.
Place all the ingredients in a pan and slowly bring to the boil, stirring now and then.
Turn the heat up slight and let it bubble until jam setting point is reached but remember to stir as it does stick.
Pour into hot jars and seal.

Notes:

Tastes just like apricot jam and has a wonderful colour. My daughter, who hates rhubarb, loves this.

Vary by using fresh strawberries with rhubarb and even pineapple, all work well but the strawberry one is hard to set so add a little more lemon juice.

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Filed under All Recipes, Fruit, Jams, Members Recipes, Rhubarb, Vegetarian Recipes by Val