Rhubarb-Apricot Jam

Source: Midwest Living

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Recipe Summary

prep:
30 mins
chill:
2 hrs
cook:
12 mins
total:
2 hrs 42 mins
Yield:
7 half-pints
Nutrition Info
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Ingredients

Directions

  • 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.

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  • 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.

  • 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.

*

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

Nutrition facts are given for 1 tablespoon of jam.

Nutrition Facts

Per Serving:
49 calories; carbohydrates 12g; sugars 12g; vitamin c 0.6mg; sodium 7mg; potassium 18mg; calcium 10.1mg.
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