RHUBARB APRICOT JAM
Rhubarb and dried apricots are an excellent combination for jam, as the tartness of the rhubarb and the mellow taste of the apricots work well together. Pink rhubarb works best in this recipe, and the color is nicer than with green rhubarb as well. Weigh the rhubarb without the leaves for an accurate ratio.
Provided by nch
Categories Side Dish Sauces and Condiments Recipes Canning and Preserving Recipes Jams and Jellies Recipes
Time 8h55m
Yield 96
Number Of Ingredients 5
Steps:
- Place apricots in a heatproof bowl. Cover with boiling water and let stand for 5 to 10 minutes to soften. Drain and rinse, then drain again.
- Combine apricots, rhubarb, and sugar in a pot. Cover and let stand at room temperature until fruits release their juices, 8 hours to overnight.
- Inspect 6 half-pint jars for cracks and rings for rust, discarding any defective ones. Immerse in simmering water until jam is ready. Wash new, unused lids and rings in warm soapy water.
- Bring apricot-rhubarb mixture to a boil over medium heat. Reduce heat to medium-low, cover, and simmer until rhubarb is tender and starts falling apart, about 3 minutes. Stir in pectin and bring mixture to a full rolling boil on high heat. Boil for exactly 1 minute, stirring constantly. Remove from heat. Skim off any foam with a ladle or a large spoon.
- Pack rhubarb-apricot jam into the prepared jars, filling to within 1/4 inch of the top. Run a clean knife or thin spatula around the insides of the jars to remove any air bubbles. Wipe rims with a moist paper towel to remove any spills. Top with lids and tightly screw on rings.
- Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil and lower jars 2 inches apart into the boiling water using a holder. Pour in more boiling water to cover jars by at least 1 inch. Bring to a rolling boil, cover, and process for 10 minutes.
- Remove the jars from the stockpot and place onto a cloth-covered or wood surface, several inches apart. Let rest for 24 hours without moving the jars. Gently press the center of each lid with a finger to ensure the lid does not move up or down. Remove the rings for storage and store in a cool, dark area.
Nutrition Facts : Calories 31.5 calories, Carbohydrate 8.1 g, Fiber 0.4 g, Protein 0.2 g, Sodium 1.8 mg, Sugar 7.1 g
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Kel'Zontai Van Buren
[email protected]This jam is a great gift for friends and family.
Addi Ashworth
[email protected]I can't wait to try this recipe with other fruits, like peaches or berries.
Kxng bruce
[email protected]This jam is a great way to add a fruity flavor to your breakfast or snack.
Michael Mcvay
[email protected]I love that this recipe doesn't require any pectin. It's so natural and healthy.
Qaisar saddique khattak
[email protected]This is the perfect recipe for using up extra rhubarb.
sa sagor
[email protected]I've never made jam before, but this recipe was so easy to follow. It turned out great!
Kazibwe Allan
[email protected]This jam is so easy to make and it tastes like something you'd buy at a farmers market.
Tarmante Saidou
[email protected]I love the addition of ginger to this recipe. It gives the jam a little bit of a kick.
Thandeka Ndlovu
[email protected]This is a great recipe for a quick and easy jam. It's perfect for summer when rhubarb is in season.
Rabiul Hossan
[email protected]I'm not a huge fan of rhubarb, but this jam is amazing! The sweetness of the apricots balances out the tartness of the rhubarb perfectly.
Ariana Williams
[email protected]This jam is delicious! I love the way the rhubarb and apricot flavors blend together. It's perfect on toast or scones.
Musa Bello Hamidu
[email protected]This is the best rhubarb apricot jam I've ever tasted! The flavors are perfectly balanced and the texture is amazing. I've been making it for years and it's always a hit.