Rhubarb and apricot jam

Preserved ginger gives this jam an extra special taste.

Rhubarb and apricot jam


Makes 6-8 jars depending on size.

450g dried apricots, roughly chopped
1 L water
3kg rhubarb, washed, trimmed and sliced into 1-2 cm lengths
3kg sugar
450g preserved ginger, chopped


Soak apricots in water for 2-3 hours.
Place rhubarb and apricots in a heavy-based pan. Simmer for 15-20 minutes or until tender.
Add sugar and crystallised ginger. Bring to the boil, stirring until sugar is dissolved.
Boil until setting point is reached, cool, then pour into hot dry jars and seal.

Tests for setting point

Preserves are ready to place in the jar when they reach the stage of gelling or setting on cooling. Remove preserve from the element while the test is being carried out to stop overcooking occurring. To decide on the setting point, use one or more of the following tests:

Flake test:
Allow some of the preserve to drip from the spoon. When it no longer runs off the spoon in separate streams or drops, but falls as a U-shaped drip, the preserve will set on cooling.

Plate test:
Spoon a little of the preserve onto a cold plate and leave to cool slightly. If the sample forms a skin which wrinkles when the preserve is tipped, or touched with a teaspoon, it will set on cooling.

Adapted from the University of Otago, 1988, booklet, Jams, jellies, pickles and relishes, page 9.

Nutrition Information Panel

Per Serving [25 ml Serves]
Energy 208kj
Protein 0.1g
Total fat LESS THAN 1g
- saturated fat LESS THAN 1g
Carbohydrates 11.9g
- sugars 11.9g
Fibre 0.4g
Sodium 4mg

Click the vegetable name below to learn more about it: