Apricot And Rhubarb Marmalade - cooking recipe

Ingredients

7 c. rhubarb, cut up in 1-inch pieces
1 lb. apricots, soaked overnight
9 c. sugar
water

Preparation

Grind apricots.
Add to rhubarb in enough water to just moisten enough to cook until tender.
Watch and stir often to keep from sticking or burning.
When fruit is ready, add the sugar and cook 15 minutes on a low heat to thicken.
Pack in clean, hot jelly jars and seal.