Dried Apricot and Rhubarb Jam

 

 

 

¼ lb Dried Apricots

1 lb Rhubarb

2 oz Crystallised Ginger

3 lbs Sugar

1 Bottle Certo

 

 

 

1.         Add ¾ pints water to the apricots, cover and leave to stand overnight.

 

 

2.         Simmer covered for 30 minutes.

 

 

3.         Chop the apricots finely, and mix with the juice.

 

 

4.         Wash the rhubarb, do not peel, and slice finely.

 

 

5.         Add the rhubarb to the apricots and juice and weigh 2 lbs into a large

preserving pan, making up the weight with water if necessary.

 

 

6.         Add the chopped ginger and sugar.  Mix well and heat slowly until the

sugar has dissolved, stirring occasionally.

 

 

7.         Bring to a full rolling boil and boil hard for 3 minutes.

 

 

8.         Remove from the heat and stir in the Certo.

 

 

9.         Skim, pot and cover in the usual way.