Put the prepared fruit (puree the apricots and banana beforehand, the rhubarb in small pieces so that it can be cooked soft) in a large saucepan and mix with the preserving sugar. Bring to the boil according to the package instructions and add citric acid. Pour into clean screw-top jars and place on the lid for 5 minutes.
Finished! Delicious! I had the rhubarb frozen and think it`s a good addition to the mild apricots and banana.
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