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Rhubarb Apricot Jam
posted by Mary Ann Mariotti 09-06-98 7:17 PM
Rhubarb Apricot Jam
5 cups rhubarb diced
1 cup water
5 cups sugar
1 can apricot pastry filling (Such as Solo Brand for for kolachky)
2 (3 oz) pk apricot jello
In Dutch oven simmer rhubarb in water for 5 mins. Stir in sugar and bring to boil. Let boil for 7 mins. Stir in apricot filling till blended. Add jello and mix over medium heat till it dissolves.
Ladle into hot clean jars or containers and when cool refrigerate or freeze.
Need to refrigerate 2 hrs. before using. This recipe can be cut in half or doubled.
You can substitute strawberry filling and strawberry jello, blueberry filling and blueberry jello, raspberry filling and raspberry jello and so on.
Makes 7 half pints.
