Recipe Blackcurrant/rhubarb jam

• 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.