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Red Currant Rhubarb Jam Recipe

Red Currants and Rhubarb make an
Excellent Rhubarb Jam!


This Red Currant Rhubarb Jam Recipe is easy to make, and simply delicious!

Whether you have fresh OR freezer rhubarb on hand, this recipe is a great one to use!

If you have black currants, you can substitute them for the red currants.

We used to have a red currant bush, but we no longer do, and red currants are very hard to find at the market. However, as soon as I find red (or black) currants, I shall make this jam!







Ingredients

Note - You can use fresh or frozen rhubarb for this recipe.

You can use the frozen rhubarb directly from your freezer, however, if it has a lot of ice crystals on it, I would thaw it first.

Thaw the frozen rhubarb in a sieve, over a bowl, and use the liquid as part of the 2 2/3 cup water ingredient.

4 cups red currants (or black currants)
4 cups chopped fresh or *frozen rhubarb into (1/2" - 1" pieces)
2 2/3 cups water
6 1/2 cups granulated sugar


Directions

Place 8 clean 250 or 236 ml jars, on a rack, in a boiling water canner, and fill with water. Cover and boil hard for 10 minutes to sterilize the jars.

Boil the discs for 5 minutes to soften sealing compound.

Keep jars and sealing discs hot until ready to use.

In a large size pan, combine the red currants and the rhubarb.

Add water, and bring to a boil, then reduce heat and simmer for about 15 minutes, or until rhubarb is tender.

Add the sugar, stirring to dissolve.

Return mixture to a boil, stirring constantly.

Boil hard for about 3 1/2 minutes.

Remove from heat, and stir and remove foam, if necessary.




Click on the images below for more detailed product information and customer product reviews.

These canning supplies are available for online purchase at *Amazon.com.






Pour the jam into the hot jars.

Add the hot lid (disc) and the screw band and tighten until fingertip tight.

Place jar back in canner.

Repeat for remaining jam.

Cover canner, return water to a boil. Process - boil filled jars for 10 minutes, or as per manufacturer's instructions, and then remove jars.

Cool, undisturbed, for 24 hours.

Store in a cool, dark place.

After opening, jam must be stored in the refrigerator.

Makes approx. 8 jars. (250 ml. size) of DELICIOUS RED CURRANT RHUBARB JAM!

GO to Boiling Water Bath Canning Instructions







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