Serves: 6
Total Calories: 1,044

1 (12-ounce) package dried apricot halves
2 cups orange juice concentrate
2 pounds rhubarb fresh, sliced in 1-inch pieces
1 tablespoon butter real
2/3 cup almonds slivered
5 cups sugar

Wash apricot halves cut in half and place in saucepan. Add orange juice soak 2 hours. Add rhubarb and combine bring to boil, simmer 10 minutes. Melt butter in small saucepan. Add almonds, stirring until golden set aside. Add sugar to apricot mixture, stirring constantly, and cook until jam-like consistency, about 20 minutes. Add almonds remove from heat. Ladle into sterilized hot jars leaving 1/2 -inch headspace wipe rims and adjust lids. Process in boiling water bath for 5 minutes. For each 1,000 feet elevation above sea level, add 1 minute to processing time.

Nutritional Facts:

Serves: 6
Total Calories: 1,044
Calories from Fat: 83

More Recipes from the Fresh from the Garden Cookbook:
Lime Pickles
Rhubarb Apricot Conserve
Rhubarb Butter