Rhubarb and Apricot Jam

Ingredients Tick them off

• 4 cups Rhubarbfresh or frozen
• 6 Apricotsor 8 each, fresh or dried.
• 2 cups White sugar
• 1 tsp Lemonand zest
• Grated Orange Peelas needed

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Method Tap a step to keep your place

1. 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.

2. 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.

3. 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.

4. After clean around your bottle rims and start to cap, placing caps and lids on bottles making sure to tighten each one.

5. Follow our 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.

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.

6. 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.