Black Currant and Rhubarb Jam

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