Rhubarb Apricot Jam

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2 c Dried apricots
6 c Cooked rhubarb
8 c Sugar

Original recipe makes 1 Servings



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

Calories Per Serving: 19203 Get detailed nutrition information, including line-by-line nutrition insights?  Try BigOven Pro for Free for 14 days!

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