Rhubarb Apricot Jam
Don’t think I can make this in Europe with these ingredients.
Ingredients
Units
Scale
- 6 cups cut rhubarb
- 4 cups sugar
- 1 can apricot pie filling
- 3 oz pkg. apricot jello
Instructions
- Combine rhubarb & sugar – mix.
- Refrigerate overnight.
- Next day: cook for 15 minutes. Add pie filling & jello. Stir.
- Let cool slightly, then freeze.