Total Time
45mins
Prep 5 mins
Cook 40 mins

I found this recipe on another website while looking for new ways to use rhubarb. I changed up a bit of the prep, because it seemed too time consuming and redundant to do it the way the original recipe stated. The resulting jam is a beautiful reddish orange with little apricot chunk "jewels" in it. Very tasty, too! And no pectin needed!

Directions

  1. Cut the dried apricots into small chunks (I quartered the small ones, cut the bigger ones into 6 pieces).
  2. Put all the ingredients into a pot, bring to a hard simmer.
  3. Simmer until the jam reaches the desired consistency.
  4. Ladle hot jam into clean half pint jars.
  5. Process in a hot water bath for 10 minutes.