Title: Rhubarb apricot jam
 Categories: Jelly/jam, Kooknet, Cyberealm
      Yield: 1 Servings
 
      2 c  Dried apricots
      6 c  Cooked rhubarb
      8 c  Sugar
 
    Soak apricots overnight.  In the morning cut in half and add the
  cooked rhubarb.  Place all in a kettle, adding the sugar and cook at
  medium heat for 20 to 30 minutes or until desired thickness. Pour
  into hot jars and seal.