Recipe Apricot and rhubarb jam

This jam recipe, which will please young and old alike, will be ideal for a balanced and healthy breakfast. So take out your jam jars, your best marker, and mark « apricot and rhubarb jam » on your jam labels.

Confiture abricots/rhubarbe
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Preparation time:
30 min
Community rating:


Number of persons: Several
  • 600 g apricots
  • 400 g of rhubarb
  • 800 g of granulated sugar

Recommended products

We recommend: Jam Jars Le Parfait > jam jar - 324 ml (Diameter : 82)


  1. Wash the fruit. Peel the rhubarb and cut into pieces. Remove the apricot stones and cut into pieces.
  2. Cover with the sugar and let it macerate for half a day or overnight.
  3. 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.
  4. Immediately fill the sterilized jars, close them and turn them upside down. 

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