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!

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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.

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