The arrival of Rhubarb in the garden, signals the time for me to get out my preserving pan and make the first jam of the new season. Rhubarb is a good base ingredient for a variety of jams. Combined with medium or high pectin such as Raspberries or BlackCurrants it produces a well set jam with good colour and flavour. As I wait for fresh Raspberries and BlackCurrants.
I decided to try a jam with frozen RedCurrants. Although they come with a high pectin content, their texture once cooked can be seedy so it’s best to add them as a purée to the Rhubarb. The end product has a texture more spread than gel, a good one for scones, sponge fillings and toast.
1kg Rhubarb, trimmed
Juice of half a lemon
1.4kg granulated, cane sugar
- Wipe the rhubarb and cut into 5cm pieces. Place the rhubarb, lemon juice and 100ml of the water into a large pan. Simmer the rhubarb and lemon juice over a low heat until pulpy, 15-20mins.
- Place the redcurrants in another pan with the remaining 100ml water. Simmer gently until pulpy. Sieve the fruit to a purée, you should get around 450ml. Add the purée to the pan of rhubarb.
- Warm the sugar in an ovenproof bowl in a low oven 140C /275F/Gas1.
- Stir in the sugar until thoroughly dissolved. Bring the jam to a rolling boil and boil hard until setting point is reached. After 7 minutes, test for a set using the flake, or thermometer test.
- As soon as setting point is reached, remove the pan from the heat and leave it to stand for a few minutes. Push any scum from the surface of the pan to the side and remove it with a metal spoon.
- Gently stir the jam and pour it into the jars, up to the brim. Seal the jars immediately, with new, twist top lids. Leave the jars upright and undisturbed to set.