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“I found this recipe on another website while looking for new ways to use rhubarb. I changed up a bit of the prep, because it seemed too time consuming and redundant to do it the way the original recipe stated. The resulting jam is a beautiful reddish orange with little apricot chunk "jewels" in it. Very tasty, too! And no pectin needed!”
READY IN:
45mins
SERVES:
96
YIELD:
6 1/2 pt jars
UNITS:
US

Ingredients Nutrition

  • 2 cups dried apricots
  • 6 cups sugar
  • 6 cups rhubarb, cut into 1/2 inch pieces

Directions

  1. Cut the dried apricots into small chunks (I quartered the small ones, cut the bigger ones into 6 pieces).
  2. Put all the ingredients into a pot, bring to a hard simmer.
  3. Simmer until the jam reaches the desired consistency.
  4. Ladle hot jam into clean half pint jars.
  5. Process in a hot water bath for 10 minutes.

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