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Rhubarb-apricot jam

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Ingredients for 1 servings:

  • 1,000 g rhubarb (pre-peeled stalks)
  • 200 g apricot(s), dried
  • 900 g sugar
  • 2 tbsp lemon juice

Instructions

Working time approx. 40 minutes; Rest time approx. 8 hours; Cooking/baking time approx. 40 minutes; Total time approx. 9 hours 20 minutes

without gelling sugar

Dice the rhubarb stalks and dried apricots as finely as possible and place them in a bowl with the sugar. Mix everything together, cover, and let stand overnight. The next day, transfer the fruit mixture to a large saucepan and mix with the lemon juice. Simmer gently for 40 minutes and then pour into screw-top jars while still hot. The jam tastes delicious on a roll or slice of bread already spread with cream cheese.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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