BLACKCURRANT AND RHUBARB JAM
675g rhubarb 850ml water 675g blackcurrants 2.25kg sugar
METHOD
Slice the rhubarb and cook to a pulp in 300ml of the water. Put the black currants in a pan with the rest of the water, bring quickly to the boil and simmer steadily for 20 mins. Stir in the rhubarb pulp and warmed sugar, (this allows the sugar to dissolve quickly) and go on stirring until the sugar has dissolved. Bring to the boil again and boil rapidly for another 15 mins. Test for set, pot and cover.