` 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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Ingredients

  • 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

Directions

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.

  • Note: *  For freezer jam, let hot mixture cool. Spoon into freezer containers. Freeze for up to 1 year.
  • Variation: Rhubarb-Cherry Jam:  Prepare Rhubarb-Apricot Jam as above, except use cherry pie filling and cherry gelatin.
  • Variation: Rhubarb-Raspberry Jam:  Prepare Rhubarb-Apricot Jam as above, except use raspberry pie filling and raspberry gelatin.
  • Variation: 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.

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Comments (1)
4208786790
marion061 wrote:

I wonder if one could substitute half sugar and and half splenda????

4/28/2010 06:24:55 PM Report Abuse

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