Apricot-Rhubarb Jam

By Hklbrries

Ingredients

• 8 ounces (1 1/2 cups) dried apricots
• 1 1/2 cups water
• 4 cups frozen cut rhubarb (1 pound)
• Peel of 1 large lemon, julienne cut
• 3 cups sugar

Details

Servings 4

Preparation

Step 1

In heavy 3-quart saucepan over medium heat bring apricots and water to boil. Cover and simmer about 20 minutes or until tender. Drain if any liquid remains. Add rhubarb, lemon peel and sugar; heat, stirring, to simmering. Stir often over low heat about 40 minutes or until mixture has thickened (will thicken even more after cooling). Ladle into hot sterilized jars; seal. Refrigerate. Use within 3 weeks.