Try this Rhubarb Apricot Jam recipe, or contribute your own. "Apricot" and "Jelly & jam" are two tags used to describe Rhubarb Apricot Jam.
Soak apricots overnight. In the morning cut in half and add the cooked rhubarb. Place all in a kettle, adding the sugar and cook at medium heat for 20 to 30 minutes or until desired thickness. Pour into hot jars and seal. SOURCE: GRANDMAS COOKING COMPILED BY: The Recipe Book Committee of the Mennonite Traditional Cooks
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