Rhubarb Apricot Preserve

Follow our step-by-step guide on how to make Rhubarb Apricot Preserve.

1. Step 1

   Begin by placing finely chopped dried apricots in a heatproof bowl and covering them with boiling water.

2. Step 2

   Allow the apricots to soak for 5 to 10 minutes until they soften.

3. Step 3

   Once soaked, drain and rinse the apricots, then drain again to eliminate excess water.

4. Step 4

   In a spacious pot, combine the softened apricots with chopped rhubarb and white sugar.

5. Step 5

   Cover the pot and let this fruity mixture sit at room temperature for 8 hours or overnight, encouraging the fruits to release their delicious juices.

6. Step 6

   Before you start cooking, inspect 6 half-pint jars for cracks and check the rings for rust, discarding any that are defective.

7. Step 7

   Immerse the jars in simmering water to keep them warm until needed, and wash new lids and rings in warm, soapy water.

8. Step 8

   Bring the apricot-rhubarb mixture to a boil over medium heat.

9. Step 9

   Once boiling, reduce the heat to medium-low, cover, and let it simmer for about 3 minutes, or until the rhubarb becomes tender and starts to break down.

10. Step 10

    Stir in the low-sugar pectin and return the mixture to a vigorous boil on high heat.

11. Step 11

    Boil for exactly 1 minute while stirring constantly, then remove from heat and skim off any foam with a ladle or large spoon.

12. Step 12

    Carefully pack the hot rhubarb-apricot jam into the prepared jars, filling them to within 1/4 inch of the top.

13. Step 13

    Use a clean knife or thin spatula to gently run around the insides of the jars to release any trapped air bubbles.

14. Step 14

    Wipe the rims of the jars with a damp paper towel to clean up any spills.

15. Step 15

    Place the lids on top and screw the rings on tightly.

16. Step 16

    In a large stockpot, place a rack at the bottom and fill it halfway with water.

17. Step 17

    Bring the water to a boil, then lower the jars into the boiling water using a holder, ensuring they are spaced 2 inches apart.

18. Step 18

    If needed, add more boiling water to cover the jars by at least 1 inch.

19. Step 19

    Bring the water back to a rolling boil, cover the pot, and process the jars for 10 minutes.

20. Step 20

    After processing, carefully remove the jars from the stockpot and place them on a cloth-covered or wooden surface, leaving space between each jar.

21. Step 21

    Allow the jars to rest undisturbed for 24 hours.

22. Step 22

    After this time, gently press the center of each lid to check for a proper seal.

23. Step 23

    Remove the rings for storage and keep the jars in a cool, dark place.

24. Step 24

    Enjoy the satisfaction of your homemade rhubarb-apricot jam, a delightful treat that captures the essence of summer in every jar.