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Apricot and rhubarb jam

Submitted by Sonia Hunter 11 June 2009

The rhubarb will disappear and leave a wonderful apricot jam. Same can be done with strawberries but use extra lemon juice.



2lbs chopped rhubarb (1 inch pieces approx),2lbs dried apricots chopped,3lb 8oz sugar,Juice of 2 lemons


Put all ingredients in a large pan, slowly bring to the boil. Boil until setting point is reached, pour into heated sterlised jars and seal.

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Please note: this recipe has been submitted by a user of this website and is not one of Delia's. We cannot, therefore, take any responsibility if the recipe contains errors, does not work or is not as you expect it to be, although, as our users are keen cooks, we are confident it will be a great dish. Delia tests each of her recipes three times, which is why you can always be sure of success.



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