5 cups rhubarb, cut into 1/2-inch pieces
1 cup water
5 cups sugar
1 cup apricot pie filling
2 three-ounce packages apricot-flavored gelatin
1. In 6-quart kettle or Dutch oven, simmer rhubarb in water for 5 minutes or until rhubarb is tender. Stir in sugar. Bring to boiling; boil 7 minutes. Stir in pie filling until well blended. Add gelatin; stir over medium heat until gelatin dissolves.
2. Immediately, ladle jam into hot, clean half-pint jars, leaving 1/4-inch headspace. Wipe rims; adjust lids. Process in boiling-water bath for 5 minutes (start timing when water boils). Cool.
3. Before serving, place in refrigerator for 2 hours to set. Refrigerate opened jars. Makes 7 half-pints.
Freezer jam: For freezer jam, let hot mixture cool. Spoon into freezer containers. Freeze for up to 1 year.
Variations: Prepare Rhubarb-Apricot Jam as above, except use strawberry, cherry, or raspberry pie filling and gelatin.
Nutrition facts per Tablespoon: 49 calories, 0 g fat, 0 mg cholesterol, 12 g carb, 7 mg sodium, 0 g fiber, 12 g sugar, 0 g protein.
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