- Yield: 6 to 8 one cup jars
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Serving: For Family
Rhubarb and Apricot Jam
Hi and welcome to our website!
Where do I start, if you are looking to make a delicious batch of rhubarb and apricot jam you are in the right place. I have been making jams for years and love jam on my toast and tea bun, so if I like them I'm going to share it with you.
Apricots are so tasty and the flavour that they make on any recipes is amazing but for this rhubarb jam its the best.
So if you are interested I have a short video and recipe for you to follow and the step by step tutorial is so lovely and easy to follow. Fresh rhubarb or frozen will do, fresh in season apricots or dried will work, so what are you waiting for lets go and make this delicious jam. š
I hope you are still interested in trying our recipe for this delicious silky rhubarb and apricot jam, thats good for not only you toast or tea buns. Its good if you are eating something spicy and you like to have that balance of sweet and spicy. š
I'm going to share with you our cookbook linkĀ https://www.bonitaskitchen.com/cookbookĀ if you wish to check it out and please continue on to our recipe for RHUBARB and APRICOT JAM.
Ingredients
- Rhubarb - 4 cups fresh or frozen
- Apricots - 6 or 8 each, fresh or dried.
- White sugar - 2 cups
- Lemon - 1 tsp and zest
- Grated Orange Peel - as needed
Instructions
Rhubarb and Apricot Jam:
Method:
In large saucepan combine all ingredients, start the boil on a medium heat cook for around 10 to 15 minutes then reduce heat to low.
Continue cooking on a low heat for one hour stirring occasionally so jam don't burn, while waiting for jam to cook start to prepare your mason bottles.
When jam have cooked check it by spooning up a tsp full and placing it on a cool plate, if the jam stays thick and don't run off start scooping it in your mason jars.
After clean around your bottle rims and start to cap, placing caps and lids on bottles making sure to tighten each one.
Follow ourĀ sterilizing and bottling method for preparing your mason jars.
Sterilization:
1. Start by getting a large boiler and filling in about quarter full of water.
2. Then starting the water to a boil and placing your Mason jars inside then cover.
3. After let the pot boil for about 15-20 then remove your bottles and place them on paper towels or a cloth.
Canning Procedures:
Sterilizing and Canning Procedures
1. After your food items are cooked and ready to bottle, scoop hot liquid and put inside your Mason jars.
2. Continue doing this until all bottles are complete and leaving 1/2 inch on top.
3. Clean around the top of your bottles removing any food of rims.
4. Then place caps and lids on your jars and tighten.
5. Then place your jars back in hot water bath and start the boil for another 5 minutes with the cover on boiler.
Leave at room temperature over night or 12 hours, check each bottle to see if they are sealed, if not store your jam in the fridge and if sealed store in a cool room date and label each one.
RHUBARB is the forgotten fruit!
So many people got their gardens full of rhubarb and they let it go to seed, its best if you would pull them and put it up for sale or share with your neighbours. Pull the rhubarb out of the ground at less every second or third day, this fruit is full of vitamin C and makes a wonderful jam, sauce or dessert so why leave it in the ground.
Paired with another fruit like apricot it is so delicious.
If you like to freeze some for the winter months when you don’t have access to this delicious tart and sour fruit that got so many wonderful uses.
Just look at how bright and delicious they look together.
If you wish to make a double batch just go ahead and do so it will turn out lovely, just look at the boiler of rhubarb and apricots simmering in the boiler. I hope you are interested in making our recipe but please leave us a message and let us know how you enjoyed it and if you did something different to yours.
After you boil the rhubarb and apricots for about 45 minutes to 1 hour you will see this delicious texture of the jam and then its ready to bottle.
Thank you so much for taking a few minutes from your day to stop by and read my blog and watch this delicious video for RHUBARB and APRICOT JAM.
