Apricot-Rhubarb Low-Sugar Jam
Apricot-Rhubarb Low-Sugar Jam balances the tart snap of fresh rhubarb with the gentle sweetness of dried apricots for a bright, fruit-forward spread. Its lower sugar profile lets the natural flavors shine, yielding a clean, vibrant taste and a jewel-toned finish. Serve on warm toast, swirl into yogurt, or spoon alongside scones for breakfast or an afternoon treat.
- Prep20 mins
- Cook35 mins
- Serves96
- DifficultyEasy
easyChef Pro health score
Calculated from USDA-referenced nutrient data for the ingredients in Apricot-Rhubarb Low-Sugar Jam, not estimated by an AI model. The same recipe returns the same score every time.
- Glycemic ImpactPoor
- 23 / 100
- Carb quality, not quantity. Higher is better.
- Nutritional DensityPoor
- 3 / 100
- Nutrients per calorie. Higher is better.
- Energy DensityFair
- 57 / 100
- Calories by weight. Higher means more food for fewer calories.
- NOVA Processed Culinary Ingredients
- 2 / 4
- Processing level, 1 (whole) to 4 (ultra-processed). Lower is better.
How it scores for each health goal
The same recipe scores differently against different goals, because the goal changes the calculation rather than filtering a list. Set your goal in easyChef Pro and every recipe is scored against it.
- 72
- Heart Health
- 52
- Metabolic
- 14
- Digestive
- 36
- Inflammatory
- 12
- Performance
- 26
- General Wellness
- 1
Put the apricots in a heatproof bowl. Cover with boiling water and let sit until softened, 5 to 10 minutes. Drain and rinse, then drain again.
- 2
Combine the rhubarb, sugar, and softened apricots in a large pot. Cover and let stand at room temperature until the fruits release their juices, 8 hours to overnight.
- 3
Check 6 half-pint jars for cracks and the rings for rust, discarding any defective ones. Keep them immersed in simmering water until the jam is ready. Wash new, unused lids and rings in warm, soapy water.
- 4
Bring the apricot-rhubarb mixture to a boil over medium heat. Lower the heat to medium-low, cover, and simmer until the rhubarb is tender and beginning to fall apart, about 3 minutes. Stir in the pectin and bring the mixture to a full rolling boil over high heat. Boil for exactly 1 minute, stirring constantly. Remove from the heat. Skim off any foam with a ladle or a large spoon.
- 5
Ladle the rhubarb-apricot jam into the prepared jars, filling to within 1/4 inch of the top. Slide a clean knife or thin spatula around the inside of each jar to release any air bubbles. Wipe the rims with a damp paper towel to remove any spills. Place the lids on and screw the rings on tightly.
- 6
Set a rack in the bottom of a large stockpot and fill it halfway with water. Bring to a boil, then lower the jars, spaced 2 inches apart, into the boiling water using a holder. Add more boiling water to cover the jars by at least 1 inch. Return to a rolling boil, cover, and process for 10 minutes.
- 7
Lift the jars out of the stockpot and set them on a cloth-covered or wooden surface, leaving several inches between them. Let them sit for 24 hours without moving. Press the center of each lid gently with a finger to confirm it does not move up or down. Remove the rings for storage and keep in a cool, dark place.
- Calories 30.01 kcal Low Source 2%
- Protein 0.13 g Low Source 0%
- Carbohydrate 7.84 g 3%
- Total Fat 0.0 g Low Source 0%
- Saturated Fat 0.0 g Low Source 0%
- Trans Fat 0.0 g Low Source 0%
- Cholesterol 0.0 mg Low Source 0%
- Sodium 0.24 mg Low Source 0%
- Dietary Fiber 0.59 g Low Source 2%
- Total Sugars 7.21 g --
- Added Sugars 0.0 g Low Source 0%
- Calcium 19.44 mg Low Source 2%
- Iron 0.09 mg Low Source 1%
- Potassium 37.8 mg Low Source 1%
- Vitamin A 0.01 mcg Low Source 0%
- Vitamin C 0.01 mg Low Source 0%
- Vitamin D 0.0 mcg Low Source 0%
Values are per serving. Percent Daily Values are based on a 2,000-calorie diet.
No known allergens listed for this recipe. Always double-check ingredients for your needs.
About This Recipe
Apricot Rhubarb Low Sugar Jam is made with 4 ingredients and serves 96. It takes about 55 mins and is rated easy. Key ingredients include Dried Apricot, Pectin, Rhubarb, and Sugar. Each serving provides about 30.01 kcal.
Recipe Questions
- What is Apricot-Rhubarb Low-Sugar Jam made of?
- The main ingredients are Dried Apricot, Pectin, Rhubarb, Sugar. The full list of 4 is above.
- How long does it take to make Apricot-Rhubarb Low-Sugar Jam?
- About 55 mins in total: 20 mins to prepare and 35 mins to cook.
- How many calories are in one serving?
- One serving provides about 30.01 kcal. The full nutrition breakdown is above.
- Is Apricot-Rhubarb Low-Sugar Jam easy to make?
- This recipe is rated easy, with 4 ingredients and 7 steps.
- Is Apricot-Rhubarb Low-Sugar Jam healthy?
- Apricot-Rhubarb Low-Sugar Jam has an easyChef Pro health score of 29/100. Per serving, it provides 30.01 calories and 0.13 g of protein, or 0% of the Daily Value. Whether it fits your goals depends on your complete meal plan and nutritional needs. Remix it in easyChef Pro to adjust the ingredients and generate fresh nutrition and scores.
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