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Title: Rhubarb Apricot Jam
Categories: Jam Blank
Yield: 1 Servings
| 2 | c | Dried apricots |
| 6 | c | Cooked rhubarb |
| 8 | c | Sugar |
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 By Griff previous next