Recipe - Rhubarb Apricot Jam

2 cup Dried apricots
6 cup Cooked rhubarb
8 cup 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.

SOURCE: GRANDMA'S COOKING COMPILED BY: The Recipe Book Committee of the
Mennonite Traditional Cooks

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini