- Put the blackcurrant in a Dutch oven and bring to ebullition over high heat. Shake the grains with a wooden spatula.
- Wash the rhubarb rods after getting rid of the leaves. Peel them, remove the fibrous wires and cut them into pieces.
- In another saucepan, cook the rhubarb rods until the desired consistency.
- In a sieve, pour the blackcurrant to collect the juice, without pressing.
- Mix the juice, rhubarb and weigh everything. Add the same weight in sugar.
- Cook everything by counting 20 minutes to start from boiling. Hold over high heat and stir often. At this point you can add the juice to a lemon.
- Check the cooking by pouring a few drops on a cold plate then tip the plate. The jam must flow slowly.
- ECUMER if necessary and immediately proceed to pot. Put the cover back on your jams and turn them over.
Do not forget to prepare labels to recognize your jars and date the recipe.
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