Black Currant and Rhubarb Jam
recipe

Preparation Time: 1 hour
Serving Size: Makes about 6 jars
This delightful jam combines the tartness of black currants with the sweetness of rhubarb, creating a perfect spread for your breakfast toast or dessert.
Ingredients:
- 500 g black currants
- 500 g rhubarb
- 500 g sugar
- 1 dl water
- 1 tsp cinnamon (optional)
- 1 tbsp lemon juice
Instructions:
1. Wash and rinse the black currants and rhubarb.
2. Cut the rhubarb into small pieces.
3. Place the black currants, rhubarb pieces, and water in a saucepan.
4. Heat the mixture over medium heat until it starts to boil.
5. Gradually add the sugar, stirring until it completely dissolves.
6. If using, add the cinnamon and lemon juice.
7. Cook the jam for about 30-40 minutes until it thickens.
8. Check the consistency by pouring a small amount onto a plate; it's ready when it sets.
9. Pour the jam into clean, heated jars and seal tightly.
10. Allow to cool at room temperature before storing.
Enjoy your delicious jam!
Nutritional Information (per serving, based on 100g):
Calories: 250
Total Fat: 0g
Sodium: 2mg
Total Carbohydrates: 65g
Dietary Fiber: 2g
Sugars: 55g
Protein: 1g

Reviews: 3.76 (2511 reviews) ★★★★★ share