Black Currant and Rhubarb Jam

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

1. Trim rhubarb, cut in 1 cm pieces.
2. Combine fruits.
3. Add water; bring to boil and cook 10 minutes.
4. Add Sugar, stirring to dissolve.
5. Bring to boil, stirring frequently.
6. Boil to jam stage (about 3 1/2 minutes).
7. When jam stage is reached remove from heat.
8. Stir and skim 5 minutes.
9. Pour into hot sterilized jars.
10. Cool and seal.
11. May be stored up to 1 year.
12. Alternate methods for determining jam stage:
13. The temperature test; mixture should reach 102­C to 104­C.
14. The plate test; use a cold plate from freezer.
15. Pour a small amount of boiling mixture onto plate.
16. Return to freezer; wait 1 minutes then check for gelling.
17. If gelling has not occurred return sample to kettle and continue to boil, testing every 2 minutes.
18. Note: When using this test remove kettle from heat.
19. Makes about 2 L.