Ingredients
- 1.00 L rhubarb (about 700 g)
- 1.00 L black currants (about 800 g)
- 650.00 mL water
- 1625.00 mL sugar
Directions
Trim rhubarb, cut in 1 cm pieces.
Combine fruits.
Add water; bring to boil and cook 10 min.
Add sugar, stirring to dissolve.
Bring to boil, stirring frequently.
Boil to jam stage (about 3 1/2 min).
When jam stage is reached remove from heat.
Stir and skim 5 min.
Pour into hot sterilized jars.
Cool and seal.
May be stored up to 1 year.
Alternate methods for determining jam stage:
The temperature test; mixture should reach 102C to 104C.
The plate test; use a cold plate from freezer.
Pour a small amount of boiling mixture onto plate.
Return to freezer; wait 1 min then check for gelling.
If gelling has not occurred return sample to kettle and continue to boil, testing every 2 min.
Note: When using this test remove kettle from heat.
Makes about 2 L.
Category:Rhubarb Jam Recipes
Category:Rhubarb Recipes