What a dark summer we have had, not enough sun to bring on some of the fruit. I didn’t get a great crop on my blackcurrant bushes, so I made this recipe to make the fruit go further. It was a great success, and set very well.
- 500g blackcurrants
- 500g chopped rhubarb
- 1kg jam sugar
- 300ml water
- Simmer the blackcurrants in the water for around 15 minutes
- Add the rhubarb and simmer until soft
- Add the sugar, stir to dissolve it, and then boil rapidly to setting point.
- Pour into clean jars that have been warmed in the oven.
You can use cooking apples instead of rhubarb as well; rub the cooked fruit through a sieve or fine mouli to remove the pips.