(original in German: here)
125g dried apricots
2 dl water
1kg jam sugar
juice from one lemon
Soak the apricots in 2dl water for at least 6 hours (or overnight). Then, drain and cut into small pieces. Keep the water.
Wash the rhubarb and cut into small pieces. Put into a large pan. Add the apricots, the water, jam sugar and the lemon juice. Bring to boil and then, let simmer for about 4 minutes while constantly stirring.
Test whether the jam has reached the desired consistency by putting a little drop of it onto a plate. If it's not flowing anymore it's fine. Otherwise cook a little longer.
Fill the boiling jam into cleaned, preheated glasses and seal them. Then turn them upside down for about a minute (kills the fungus spores) and then turn around again and let cool.