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Rhubarb Apricot Jam

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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

  1. Combine rhubarb & sugar – mix.
  2. Refrigerate overnight.
  3. Next day: cook for 15 minutes. Add pie filling & jello. Stir.
  4. Let cool slightly, then freeze.

Find it online: https://recipes.jordanprins.com/rhubarb-apricot-jam/