Wendy's Avon

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Those who may have been listening to the ABC radio Jams and Preserves talkback yesterday morning, may recall a lady ringing in right at the end.

She gave a recipe for rhubarb and apricot jam. I'd never heard of this combination before, intriguing.

With rhubarb just coming on in the garden (enough for half a batch) and bottled apricots on hand, I decided to make it.

The lady said it sets like a dream and is really delicious.

She was right on both counts. I can imagine it would be even better made with fresh apricots but that will have to wait till they are in season in January.

The only thing missing was a batch of scones, so quickly made some. In the photo the cream is slipping sideways a little as the scones were still hot.

So big thanks to the lady listener for a fabulous recipe, which goes like this.

(Measurements are imperial as given.)

Rhubarb and Apricot Jam

1 pound apricots, stones removed and chopped (weight with stones removed)

3 pounds rhubarb, chopped

4 and a half pounds sugar

3 cups boiling water

Mix apricots and rhubarb with the sugar and stand overnight.

Next day add the boiling water and then bring to the boil, stirring often.

Cook over medium heat (or whatever heat needed to achieve a steady boil) until setting point is reached, stirring occasionally. (I found this took about 25 minutes).

Have you bought yours yet??