1 (6 oz.) pkg. dried apricots, sliced
1 1/2 c. water
4 1/2 c. diced rhubarb
1 1/2 c. honey
3 c. sugar

Soak apricots in water 12 hours. Stir in rhubarb. Cook in large saucepan, stirring often for 10 minutes. Add honey and sugar. Cook, stirring, not letting it stick, 30 minutes uncovered. Drop 1 tablespoon of jam onto a saucer. Let cook slightly to check for thickness, ladle into jars. Process in hot water bath for 10 minutes.