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Apricot Rhubarb Jam

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Ingredients
  Chopped rhubarb 8 Cup (128 tbs)
  Sugar 4 Cup (64 tbs)
  Apricot pie filling 1 Can (10 oz)
  Orange flavored gelatin 3 Ounce (1 Package)
Directions

Combine rhubarb and sugar in a bowl (not metal).
Allow to stand overnight.
In the morning transfer to a pan; bring to a boil and simmer 10 minutes.
Add the apricot pic filling and bring to a boil.
Add the gelatin and stir until dissolved.
Put in jars; cover and refrigerate or freeze.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Side Dish
Method: 
Simmering
Restriction: 
Vegetarian
Ingredient: 
Rhubarb
Servings: 
4

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