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| * Exported from MasterCook *
Rhubarb Apricot Jam
2 cups of dried apricots
6 cups of rhubarb, cooked
8 cups of sugar
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.
This recipe yields ?? servings.
Source:
"My Front Porch (canning archive) at http://www.flash.net/~tinyt"
S(Formatted for MC5):
"08-24-2000 by Joe Comiskey - jcomiskey@krypto.net"C
NOTES : Recipe as published in The Oregonian,05-16-2000
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