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