Apricot and Rhubarb Jam

 this is my modified version of a recipe which asks for dried apricots. I simply use  some fresh ones and sometimes also add a handful or so of gooseberries if available

 1lb apricots
1/2 pint water
1 lb rhubarb
 1/2 cup unrefined sugar ( or 1 kg granulated sugar if you prefer)
 Wash apricots and rhubarb, remove stones and cut into smaller pieces.
 Place in your jam pan, cover with water, bring to boil and simmer gently for 20 min. or until softened. Add sugar, stir until dissolved and boil rapidly until setting point is reached.