Rhubarb Apricot Jam

8  cups rhubarb cut in 1/2" pieces
1  pkg (16 oz) dried apricots
10  cups sugar
2  pkgs powdered pectin (SureJell type)

Cover rhubarb in sugar and wait overnight to juice.
Cut apricots into small-ish pieces and cover in warm water and soak.
Combine fruits and bring to a boil.
Cook 10 minutes.
Add pectin and bring up to a boil again.
Skim and pour into sterile glasses.
 
Either pour wax over the jam or seal per instruction included with the jars.

For additional information on canning Jam and Jelly go to the National Center for Home Food Preservation web site at: http://www.uga.edu/nchfp/how/can7_jam_jelly.html

Rhubarb Apricot Jam
  Originator: Lucille Ethel Fredrick


See the safety precaution for home canning. Many of these recipes are very old and recommendations for Home canning have changed over the years.


Comments about this recipe email me at recipes@wescottfamily.net.

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