Rhubarb jam made with dried apricots and orange juice
Prep Time15mins
Cook Time45mins
Total Time1hr
Course: Side Dish
Cuisine: French
Keyword: Dried apricots, Jam recipe, Orange juice, Rhubarb
Servings: 6people
Ingredients
4cupsrhubarb460 g - peeled and cut in cubes
¼cupdried apricots65 g - cut in cubes
4tbsporange juice45 g
3cupssugar cubes410 g - or 1½ cups + 2 tbsp brown or crystallized sugar
Instructions
In a pot, macerate all the ingredients together overnight so that the sugar dissolve.
The next day, bring to a boil on medium heat, stirring with a wooden spoon from time to time.When it starts boiling, reduce to low-medium heat and simmer for about 40 minutes.
When the jam is ready, skim the foam and pour in sterilized jars. Close with the lid straight away and turn upside down - don't burn yourself! Allow to cool down and store in a dry, cool place for up to 12 months. Refrigerate once opened.