Rhubarb-Apricot Jam
A sweet, tangy jam blending tender dried apricots and fresh rhubarb, perfect for spreading on toast or adding a fruity punch to desserts. Ideal for fruit lovers.
Ingredients
Instructions
- Soak dried apricots overnight in water.
- Cook apricots until tender.
- Add finely chopped rhubarb and cook until done.
- Measure the cooked fruit mixture.
- For each cup of cooked fruit, add 1 cup of sugar.
- Cook the mixture until it thickens.
- Pour the hot jam into sterilized containers.
- Seal the containers.
Tips & Substitutions
For a deeper flavor, consider adding a splash of lemon juice or zest to the mixture while cooking. If you don't have rhubarb, tart apples or sour cherries could be a good substitute. Ensure the apricots are well-soaked to soften them properly, which helps in achieving a smooth jam texture. Stir occasionally to prevent sticking, especially as it thickens.
Serving Suggestions
This Rhubarb-Apricot Jam is delightful spread on toast or served with scones for breakfast. It also pairs beautifully with cheese, making it a great addition to a charcuterie board. Consider using it as a topping for yogurt or pancakes, or mixing it into desserts like a layer in Mem Boutin'S Marble Date Swirl Cookies.
Storage & Reheating
Store leftover jam in sterilized jars, sealing them tightly. Keep the jam refrigerated for up to three months. For longer storage, consider freezing it in airtight containers. To enjoy, simply thaw in the refrigerator overnight or warm gently in a saucepan over low heat before serving.
Nutrition & Diet Analysis (per serving)
Each serving of Rhubarb-Apricot Jam contains roughly 383 calories, with 2g protein, 102g carbohydrates, and 0g fat. It is an excellent source of calcium (27% of the Daily Value) and dietary fiber (23% of the Daily Value), and a good source of vitamin C and vitamin A. It also contributes 7g of dietary fiber toward your daily target.
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use fresh apricots instead of dried?
Fresh apricots can be used, but you'll need to adjust the cooking time. Fresh fruit has more water content, so reduce the soaking time and ensure they’re cooked until tender before adding the rhubarb. You may also need to adjust the sugar based on their sweetness.
How do I ensure my jam sets properly?
To ensure proper setting, make sure to cook the mixture until it reaches a thick, gel-like consistency. You can test this by placing a spoonful on a cold plate and checking if it holds its shape. If it's still too runny, continue cooking until it thickens further.
Can I reduce the sugar in this recipe?
You can reduce the sugar slightly, but keep in mind that sugar acts as a preservative and thickener in jam. A reduction may affect the shelf life and texture, so if you do, consider adding a commercial pectin to help with setting while maintaining flavor.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).