Black Currant and Rhubarb Jam

What do you do when you have a black currant bush in your garden with a load of berries? Make delicious jam!

I have to say, I love the taste of black currant by my hubby, it's a different story; he doesn't. I can't really blame him for not liking it.  Blackcurrant does have quite a strong flavor, one of those things, you either like it, or you hate it. So I decided to add some rhubarb to the mix. The end result is a perfectly ballance and tasty jam that now my hubby can enjoy too.

This jam is perfect for spreading on toast, topping desserts, or gifting to friends and family. This easy recipe brings together the bold flavors of black currants and the tartness of rhubarb for a unique homemade treat.

This jam comes together easily, even if you have never made jams in your life, you would find this easy to make and because the process spread over two days, it really makes it easy to do.

First, you prepare the fruit, clean and wash both, chop up the rhubarb, measure and place both into a large pot (you need room for foaming as it boils).

Next, add the rest of the ingredients, stir and let it sit overnight, covered. I like stirring it, from time to time, especially in the beginning to help dissolve the sugar.

Next day, bring pot to a boil then cook until desired thickness has been achieved. Take in consideration that the jam will thicken as it cools and sets.

Watch the full recipe on my Youtube:

Remember to sterilize the jars and the lids before hand to have them ready when jam is ready to be canned. Once the jam is done, using a laddle fill the jars leaving about 1/2 inch head space, add the lid on top and screw the band on, just fingertip tight. Let them cool completely and store them in a cold place. Refrigerate jar after openig.

This recipe makes 6-500 ml. jars or 12 small, 250 ml. jars

Enjoy!

Black Currant and Rhubarb Jam Recipe

INGREDIENTS 4 cups Black Currants 4-1/2 to 5 cups chopped rhubarb 3 cups sugar 2 tbsp lemon juice Pinch of salt 1-1/2 cups water You will also need: 6 - 500 ml. mason type jars 6 large sealing discs 6 large screw bands Directions: Wash jars and snap lids in the dishwasher and heat dry, keeping them hot until ready to use. Remove stems from the Black Currants and wash them well. Place them in a colander to drain excess water, then place them in a deep saucepan. Add the chopped rhubarb, sugar, lemon juice and zest, salt and water. Stir all together and allow to macerate at room temperature stirring now and then, until bed time, then cover the pot and leave it on the counter overnight. (If the house is warm, refrigerate it overnight). Next day, place pot on the stop and bring slowly to boil over medium heat. Reduce heat to medium and cook fruit while stirring with a wooden spoon until fruit becomes soft, for about 10 minutes. Turn heat to high again and while continue stirring, bring pot to a full rolling boil; boil for 5 minutes, skimming foam if necessary then reduce heat to medium and continue cooking, stirring from time to time for another 5-10 minutes or until jam has reached the desired consistency. To test, place a plate in the freezer for 30 minutes ( you can do this as you start cooking the fruit). Remove plate and place a 1/2 tsp. jam on it. Return plate to the freezer to chill for about 30 seconds. If the jam is firm to touch, it’s done. If it’s too runny, cook longer. Let the jam stand for 5 minutes, skimming off foam if necessary then using a ladle fill jars, one at a time, leaving about 1/2 inch head space. Wipe rim with a damp cloth if necessary to prevent sticking. Place hot sealing disc on top and screw band down until fingertip tight. Set aside. Proceed with the remaining jars. You may hear popping sound as the jars cool. After cooling, check jar seals by pressing down on the lids. Sealed lids curve downward and do not move back up once pressed down. Store properly sealed jars in a cool, dark place. Refrigerate after opening. Makes roughly 6 x 500 ml. jars

Happy Canning!

Leia