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Rhubarb-Apricot Jam
Cook: 5 minutes
View Nutrition Facts
Ingredients
- 5 cups rhubarb, cut into 1/2-inch pieces
- 1 cup water
- 5 cups sugar
- 1 cup apricot pie filling
- 2 3-ounce packages 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.
Rhubarb-Strawberry Jam: Prepare Rhubarb-Apricot Jam as above, except use strawberry pie filling and strawberry gelatin.
Rhubarb-Raspberry Jam: Prepare Rhubarb-Apricot Jam as above, except use raspberry pie filling and raspberry gelatin.
Rhubarb-Cherry Jam: Prepare Rhubarb-Apricot Jam as above, except use cherry pie filling and cherry gelatin.
*Note: For freezer jam, let hot mixture cool. Spoon into freezer containers. Freeze for up to 1 year.
Note: Nutrition facts are given for 1 tablespoon of jam.






