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Rhubarb-Apricot Jam
Chill: 2 hrs
Cook: 12 mins
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.
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Note:
*
For freezer jam, let hot mixture cool. Spoon into freezer containers. Freeze for up to 1 year.
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Variation:
Rhubarb-Cherry Jam:
Prepare Rhubarb-Apricot Jam as above, except use cherry pie filling and cherry gelatin.
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Variation:
Rhubarb-Raspberry Jam:
Prepare Rhubarb-Apricot Jam as above, except use raspberry pie filling and raspberry gelatin.
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Variation:
Rhubarb-Strawberry Jam:
Prepare Rhubarb-Apricot Jam as above, except use strawberry pie filling and strawberry gelatin.
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Nutrition facts are given for 1 tablespoon of jam.
I wonder if one could substitute half sugar and and half splenda????
4/28/2010 06:24:55 PM Report Abuse