Rhubarb Apricot Jam

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!

• Ready In: 45 mins
• Serves: 96
• Yields: 6 1/2 pt jars

Ingredients

• 2  cups  dried apricots
• 6  cups sugar
• 6  cups rhubarb, cut into 1/2 inch pieces

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.