Rhubarb-Apricot Jam | Midwest Living

Rhubarb-Apricot Jam

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Rhubarb-Apricot Jam

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  • Yield: 7 half-pints
  • Prep 30 mins
  • Chill 2 hrs
  • Cook 12 mins

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  • 5 cups rhubarb, cut into 1/2-inch pieces
  • 1 cup water
  • 5 cups sugar
  • 1 cup apricot pie filling
  • 2 3 - ounce package apricot-flavored gelatin


  1. In 6-quart kettle or Dutch oven, simmer rhubarb in water for 5 minutes or until rhubarb is tender. Stir in sugar. Bring to boiling; boil 7 minutes. Stir in pie filling until well blended. Add gelatin; stir over medium heat until gelatin dissolves.
  2. Immediately, ladle jam into hot, clean half-pint jars, leaving 1/4-inch headspace.* Wipe rims; adjust lids. Process in boiling-water bath for 5 minutes (start timing when water boils). Cool.
  3. Before serving, place in refrigerator for 2 hours to set. Refrigerate opened jars. Makes 7 half-pints.


  • * For freezer jam, let hot mixture cool. Spoon into freezer containers. Freeze for up to 1 year.


  • Rhubarb-Cherry Jam: Prepare Rhubarb-Apricot Jam as above, except use cherry pie filling and cherry gelatin.


  • Rhubarb-Raspberry Jam: Prepare Rhubarb-Apricot Jam as above, except use raspberry pie filling and raspberry gelatin.


  • Rhubarb-Strawberry Jam: Prepare Rhubarb-Apricot Jam as above, except use strawberry pie filling and strawberry gelatin.


  • Nutrition facts are given for 1 tablespoon of jam.

Nutrition Facts

(Rhubarb-Apricot Jam)

cal. (kcal) 49, carb. (g) 12, vit. C (mg) 1, Potassium (mg) 18, calcium (mg) 10, sugar (g) 12, sodium (mg) 7

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