This jam is an absolute star. Everyone who has tasted it has been knocked out by how full of flavor it is and the perfection of this combination of fruits. The pinkness of the rhubarb pieces, along with the chunky apricot halves, also makes it a real treat visually. If you make only one jam in this book (hopefully you’ll make more than that!), this is the one.
Makes about 4 cups
INGREDIENTS
- 1 pound apricots
- 4 stalks (approx. 1 pound) rhubarb, cut into short lengths
- 3 cups sugar
- juice of 1 lemon
INSTRUCTIONS
- Skin the apricots by placing them in a bowl and pouring boiling water over them. Leave for a few minutes, then drain the water and replace with cold water. The skins should then be easy to peel away with a knife. Cut into halves and remove the stones.
- Place all the ingredients in a bowl, cover with a plate, and leave for 1 hour.
- Pour the contents of the bowl into a preserving pan and stir over a low heat to dissolve the sugar. Turn up the heat and bring just to simmering point, then remove from the heat. Pour everything into a glass or ceramic bowl, cover with a piece of waxed paper pushed down onto the surface, and refrigerate overnight.
- The next day, pour the contents of the bowl back into the preserving pan and stir over a low heat until all the sugar has dissolved, then turn up the heat and boil rapidly to reach setting point. Skim if necessary.
- Pour the jam into hot, sterilized jars and seal.
