Recipe Blackcurrant/rhubarb jam

It's easy to make rhubarb and blackcurrant jam, put it in jars and store it! You'll have delicious jars of homemade jam in your cupboards all year round. Ideal for gourmet breakfasts and snacks!

Confiture cassis/rhubarbe
Preparation time:
20 min
Shelf life:
12 months
Community rating:


Number of persons: Several
  • 2 kg blackcurrants, destemmed
  • 3 stalks rhubarb
  • Granulated sugar

Recommended products

We recommend: Jam Jars Le Parfait > Jam jar - 324 ml (Diameter : 82)


  • Place the blackcurrants in a saucepan and bring to the boil over a high heat. Split the seeds with a wooden spatula.
  • Wash the rhubarb stalks after removing the leaves. Peel them, remove the fibrous strands and cut into pieces.
  • In another saucepan, cook the rhubarb stalks to the desired consistency.
  • Pour the blackcurrants into a sieve to collect the juice, without pressing.
  • Mix the juice with the rhubarb and weigh. Add the same amount of sugar.
  • Cook for 20 minutes from boiling. Keep on a high heat and stir often. At this point you can add the juice of one lemon.
  • Check that the jam is cooked by pouring a few drops onto a cold plate and then tilting the plate. The jam should run gently.
  • Skim if necessary and immediately put the jam in the jar. Replace the lid on your jam jars and turn them upside down.

Don't forget to prepare labels to identify your jars and to date the recipe.

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