Rhubarb apricot jam

1 servings

Ingredients

Quantity Ingredient
2 cups Dried apricots
6 cups Cooked rhubarb
8 cups Sugar

Directions

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.

SOURCE: GRANDMA'S COOKING COMPILED BY: The Recipe Book Committee of the Mennonite Traditional Cooks

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