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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|Serving Size: 1 Serving (5060g)|
|Recipe Makes: 1 Servings|
|Calories from Fat: 12 (0%)|
|Amt Per Serving||% DV|
|Total Fat 1.3g||2 %|
|Saturated Fat 0g||0 %|
|Monounsaturated Fat 0.2g|
|Polyunsanturated Fat 0.2g|
|Cholesterol 0mg||0 %|
|Sodium 26mg||1 %|
|Potassium 3117.2mg||82 %|
|Total Carbohydrate 4961.9g||1459 %|
|Dietary Fiber 19g||76 %|
|Sugars, other 4942.9g|
|Protein 8.8g||13 %|
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Calories per serving: 19203
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