Rhubarb Apricot Jam

Rhubarb Apricot Jam

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Rhubarb and dried apricots are an excellent amalgamation for jam, as the tartness of the rhubarb and the mellow taste of the apricots do something without difficulty together. Pink rhubarb works best in this recipe, and the color is nicer than gone green rhubarb as well. Weigh the rhubarb without the leaves for an accurate ratio.

The ingredient of Rhubarb Apricot Jam

  1. 8 ounces dried apricots, finely chopped
  2. boiling water to cover
  3. 2 pounds open rhubarb, finely chopped
  4. 2u2009u00be cups white sugar
  5. 1 (1.75 ounce) package low-sugar pectin (such as Sure-Jellu00ae Light)

The instruction how to make Rhubarb Apricot Jam

  1. Place apricots in a heatproof bowl. Cover in the manner of boiling water and let stand for 5 to 10 minutes to soften. Drain and rinse, later drain again.n
  2. put in apricots, rhubarb, and sugar in a pot. Cover and let stand at room temperature until fruits pardon freedom their juices, 8 hours to overnight.n
  3. Inspect 6 half-pint jars for cracks and rings for rust, discarding any defective ones. Immerse in simmering water until jam is ready. Wash new, unused lids and rings in affectionate soapy water.n
  4. Bring apricot-rhubarb join up to a boil on top of higher than medium heat. shorten heat to medium-low, cover, and simmer until rhubarb is sadness and starts falling apart, approximately 3 minutes. move around in pectin and bring fusion to a full rolling boil a propos high heat. Boil for exactly 1 minute, stirring constantly. cut off surgically remove from heat. Skim off any foam in the manner of a ladle or a large spoon.n
  5. Pack rhubarb-apricot jam into the prepared jars, filling to within 1/4 inch of the top. control manage a clean knife or thin spatula just about the insides of the jars to separate any freshen bubbles. Wipe rims afterward a moist paper towel to cut off surgically remove any spills. pinnacle past lids and tightly screw something like rings.n
  6. Place a rack in the bottom of a large stockpot and fill halfway in the manner of water. Bring to a boil and lower jars 2 inches apart into the boiling water using a holder. Pour in more boiling water to cover jars by at least 1 inch. Bring to a rolling boil, cover, and process for 10 minutes.n
  7. cut off surgically remove the jars from the stockpot and place onto a cloth-covered or wood surface, several inches apart. Let rest for 24 hours without moving the jars. Gently press the center of each lid in imitation of a finger to ensure the lid does not move up or down. sever the rings for storage and accrual in a cool, dark area.n

Nutritions of Rhubarb Apricot Jam

calories: 31.5 calories
carbohydrateContent: 8.1 g
cholesterolContent:
fatContent:
fiberContent: 0.4 g
proteinContent: 0.2 g
saturatedFatContent:
servingSize:
sodiumContent: 1.8 mg
sugarContent: 7.1 g
transFatContent:
unsaturatedFatContent:

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