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Rhubarb – apricot – jam

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Ingredients for 1 servings:

  • 125 g dried apricot(s)
  • 250 ml water
  • 750 g rhubarb
  • 1 kg gelling sugar

Instructions

Working time approx. 40 minutes; Rest time approx. 8 hours; Total time approx. 8 hours 40 minutes

Wash the apricots and soak them in water overnight, covered. Cut into small pieces. Wash the rhubarb, peel the skin as needed, cut into small pieces, and weigh to 750g. Mix with the apricots, the soaking water, and the gelling sugar. Bring to a boil while stirring, simmer for 4 minutes, then pour into jars and seal immediately.

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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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