Recipe Apricot and rhubarb jam
IngredientsNumber of persons: Several
- Wash the fruit. Peel the rhubarb and cut into pieces. Remove the apricot stones and cut into pieces.
- Cover with the sugar and let it macerate for half a day or overnight.
- Pour the preparation into a saucepan and bring to the boil. Cook for 20 to 25 minutes, mixing well. Check if it is ready by pouring a drop on to a plate. The jam should flow slowly.
- Immediately fill the sterilized jars, close them and turn them upside down.