Best 2 Rhubarb Apricot Jam Recipes
Indulge in a delightful journey of flavors with our collection of tantalizing rhubarb and apricot jam recipes. From classic preserves to modern twists, our recipes offer a range of options to suit every taste. Experience the perfect balance of sweet and tart with our traditional rhubarb apricot jam, featuring a vibrant red hue and a burst of fruity goodness. For those seeking a unique twist, our ginger rhubarb apricot jam adds a zesty kick, while our low-sugar rhubarb apricot jam caters to health-conscious individuals. Whether you prefer a smooth spread or a chunky texture, our recipes provide detailed instructions to achieve your desired consistency. Additionally, we've included tips and tricks to help you make the most of your rhubarb apricot jam, including storage methods and creative serving ideas. Get ready to elevate your breakfast toast, pastries, and desserts with our exquisite rhubarb apricot jam recipes.
Check out the recipes below so you can choose the best recipe for yourself!
RHUBARB APRICOT JAM
Rhubarb and dried apricots are an excellent combination for jam, as the tartness of the rhubarb and the mellow taste of the apricots work well together. Pink rhubarb works best in this recipe, and the color is nicer than with green rhubarb as well. Weigh the rhubarb without the leaves for an accurate ratio.
Provided by nch
Categories Side Dish Sauces and Condiments Recipes Canning and Preserving Recipes Jams and Jellies Recipes
Time 8h55m
Yield 96
Number Of Ingredients 5
Steps:
- Place apricots in a heatproof bowl. Cover with boiling water and let stand for 5 to 10 minutes to soften. Drain and rinse, then drain again.
- Combine apricots, rhubarb, and sugar in a pot. Cover and let stand at room temperature until fruits release their juices, 8 hours to overnight.
- Inspect 6 half-pint jars for cracks and rings for rust, discarding any defective ones. Immerse in simmering water until jam is ready. Wash new, unused lids and rings in warm soapy water.
- Bring apricot-rhubarb mixture to a boil over medium heat. Reduce heat to medium-low, cover, and simmer until rhubarb is tender and starts falling apart, about 3 minutes. Stir in pectin and bring mixture to a full rolling boil on high heat. Boil for exactly 1 minute, stirring constantly. Remove from heat. Skim off any foam with a ladle or a large spoon.
- Pack rhubarb-apricot jam into the prepared jars, filling to within 1/4 inch of the top. Run a clean knife or thin spatula around the insides of the jars to remove any air bubbles. Wipe rims with a moist paper towel to remove any spills. Top with lids and tightly screw on rings.
- Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil and lower jars 2 inches apart into the boiling water using a holder. Pour in more boiling water to cover jars by at least 1 inch. Bring to a rolling boil, cover, and process for 10 minutes.
- Remove the jars from the stockpot and place onto a cloth-covered or wood surface, several inches apart. Let rest for 24 hours without moving the jars. Gently press the center of each lid with a finger to ensure the lid does not move up or down. Remove the rings for storage and store in a cool, dark area.
Nutrition Facts : Calories 31.5 calories, Carbohydrate 8.1 g, Fiber 0.4 g, Protein 0.2 g, Sodium 1.8 mg, Sugar 7.1 g
RHUBARB APRICOT JAM
I found this recipe on another website while looking for new ways to use rhubarb. I changed up a bit of the prep, because it seemed too time consuming and redundant to do it the way the original recipe stated. The resulting jam is a beautiful reddish orange with little apricot chunk "jewels" in it. Very tasty, too! And no pectin needed!
Provided by Jmommy209
Categories Fruit
Time 45m
Yield 6 1/2 pt jars, 96 serving(s)
Number Of Ingredients 3
Steps:
- Cut the dried apricots into small chunks (I quartered the small ones, cut the bigger ones into 6 pieces).
- Put all the ingredients into a pot, bring to a hard simmer.
- Simmer until the jam reaches the desired consistency.
- Ladle hot jam into clean half pint jars.
- Process in a hot water bath for 10 minutes.
Nutrition Facts : Calories 56.5, Sodium 0.6, Carbohydrate 14.5, Fiber 0.3, Sugar 14, Protein 0.2
Tips:
- Choose the right rhubarb: Use fresh, firm rhubarb stalks that are bright red or pink in color. Avoid stalks that are wilted or have brown spots.
- Prepare the rhubarb properly: Rinse the rhubarb stalks well and trim off the leaves and root ends. Cut the stalks into small pieces, about 1-inch thick.
- Use ripe apricots: Fresh apricots add a delicious sweetness and flavor to the jam. Choose ripe apricots that are soft and have a deep orange color.
- Use a large pot: The rhubarb and apricots will expand as they cook, so it's important to use a large pot that can hold at least 8 cups of liquid.
- Stir the jam frequently: Stir the jam frequently while it's cooking to prevent it from sticking to the bottom of the pot and burning.
- Test the jam for doneness: The jam is done when it reaches a thick, syrupy consistency. To test the jam, place a small amount on a cold plate and let it cool. If the jam wrinkles when you push your finger through it, it's done.
Conclusion:
Rhubarb apricot jam is a delicious and versatile condiment that can be enjoyed on toast, pancakes, waffles, or even ice cream. It's also a great way to use up fresh rhubarb and apricots when they're in season. With its sweet and tart flavor, rhubarb apricot jam is sure to be a hit with everyone who tries it. So next time you're looking for a new and exciting jam to try, give rhubarb apricot jam a try. You won't be disappointed!
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