That time of year again. The rhubarb calls.
I've made a lovely rhubarb cake, yesterday, and a wonderful batch of rhubarb-apricot jam from Steve's grandmother's recipe. Mmmmmmm, we love this stuff. And just in time because we finished the last jar a few weeks ago.
Recipe? Of course.
Take a bunch of peeled and chopped rhubarb
take the same amount of sugar
let the two sit overnight
take a handful of diced apricots and let them sit in a little warm water
put rhubarb mixture and apricots into a pot and start to cook
bring to a boil and boil 10 minutes
can in sterilized jars, process 10 minutes in hot water bath