Black Currant and Rhubarb Jam

Black Currant and Rhubarb Jam Recipe from United Kingdom

Region / culture: United Kingdom | Preparation time: 20 minutes | Cooking time: 15 minutes | Servings: 10

Introduction

Black Currant and Rhubarb Jam is a delightful blend of tangy and sweet flavors, perfect for spreading on toast, swirling into yogurt, or even as a topping for ice cream. This recipe combines the tartness of black currants with the unique, slightly sour taste of rhubarb, balanced with just the right amount of sugar to create a jam that's both flavorful and versatile. Whether you're a seasoned jam maker or trying your hand at preserving for the first time, this recipe is straightforward and rewarding.

History

The tradition of making jam dates back centuries, originally as a method to preserve fruits beyond their season. Black currants and rhubarb have been popular in European cuisines for their distinct flavors and health benefits. This recipe brings together these two ingredients in a way that celebrates their history, making use of the age-old technique of jam-making to create a product that's both delicious and steeped in tradition.

Ingredients

1.00 liter of rhubarb (approximately 700 g)
1.00 liter of black currants (approximately 800 g)
650.00 ml of water
1625.00 ml of sugar

How to prepare

Trim the rhubarb and cut it into 1 cm pieces.
Combine the fruits.
Add water and bring it to a boil. Cook for 10 minutes.
Add sugar, stirring to dissolve.
Bring it to a boil, stirring frequently.
Boil until it reaches the jam stage, which takes about 3.5 minutes.
Once the jam stage is reached, remove it from the heat.
Stir and skim for 5 minutes.
Pour the mixture into hot sterilized jars.
Allow it to cool and then seal the jars.
The jam can be stored for up to 1 year.

Alternate methods for determining jam stage

The temperature test: The mixture should reach 102C to 104C.
The plate test: Use a cold plate from the freezer.
Pour a small amount of the boiling mixture onto the plate.
Return the plate to the freezer and wait for 1 minute, then check for gelling.
If gelling has not occurred, return the sample to the kettle and continue to boil, testing every 2 minutes.
Note: When using this test, remove the kettle from the heat.
This recipe makes about 2 liters.

Variations

Consider adding a splash of lemon juice for extra tanginess, or a hint of vanilla or cinnamon for a warm, aromatic flavor. For a reduced-sugar version, substitute part of the sugar with a natural sweetener, adjusting the quantity to taste.

Cooking Tips & Tricks

To ensure your Black Currant and Rhubarb Jam turns out perfectly, consider the following tips:

- Use fresh, ripe fruits for the best flavor.

- Always sterilize your jars before use to prevent contamination.

- Keep a close eye on the jam during the boiling stage to prevent it from burning.

- The setting point of jam is crucial; use the temperature or plate test as described to ensure the perfect consistency.

Serving Suggestions

Enjoy this jam spread over a warm slice of toast, mixed into your morning oatmeal or yogurt, or as a sweet glaze for desserts. It also pairs wonderfully with cheese and crackers for a sophisticated snack.

Cooking Techniques

The key technique in making jam is the boiling process, which concentrates the flavors and achieves the gel-like consistency. Mastery of the setting point is crucial, and both the temperature and plate tests are valuable skills in ensuring success.

Ingredient Substitutions

If black currants are not available, you can substitute them with blueberries or raspberries for a different but equally delicious jam. Similarly, if you're out of rhubarb, try using apples for a slightly different texture and taste.

Make Ahead Tips

This jam can be made ahead and stored for up to 1 year in a cool, dark place. Ensure the jars are properly sealed to maintain freshness.

Presentation Ideas

Serve your Black Currant and Rhubarb Jam in a beautiful glass jar tied with a ribbon for a lovely homemade gift. Or, spoon it into a pretty bowl as part of a brunch spread for an elegant touch.

Pairing Recommendations

This jam pairs beautifully with creamy cheeses like Brie or Camembert, adding a sweet and tangy contrast. It also goes well with almond-flavored pastries or simple buttery scones.

Storage and Reheating Instructions

Store the sealed jars in a cool, dark place. Once opened, keep the jam refrigerated and consume within a month. There is no need to reheat, but if you prefer your jam warm, a short stint in the microwave will do the trick.

Nutrition Information

Calories per serving

Each serving of this jam contains approximately 228 calories, making it a high-energy food. Most of these calories come from the sugars, both natural and added.

Carbohydrates

This jam is primarily a source of carbohydrates, with each serving containing approximately 56 grams of carbs. The majority of these carbs come from the natural sugars in the fruits and the added sugar necessary for the preservation process.

Fats

This recipe is virtually fat-free, with negligible amounts of fats present in the fruits. This makes it an excellent option for those monitoring their fat intake.

Proteins

Black Currant and Rhubarb Jam contains minimal protein, with each serving offering about 0.5 grams. Jam is typically low in protein as it is primarily made from fruits and sugar.

Vitamins and minerals

This jam is a good source of Vitamin C, thanks to the black currants, which are known for their high content of this essential vitamin. Rhubarb contributes dietary fiber and small amounts of calcium, potassium, and magnesium.

Alergens

This recipe is free from common allergens such as nuts, dairy, and gluten. However, those with specific fruit allergies should avoid this jam.

Summary

Overall, Black Currant and Rhubarb Jam is a delicious, energy-rich food that provides a good dose of Vitamin C and dietary fiber. While it is high in sugars, it can be enjoyed in moderation as part of a balanced diet.

Summary

Black Currant and Rhubarb Jam is a delightful preserve that combines the best of sweet and tart flavors. With its rich history, nutritional benefits, and versatile serving suggestions, this jam is sure to become a favorite in your pantry. Whether you're spreading it on toast or using it to elevate your desserts, its unique taste is a celebration of simple, wholesome ingredients brought together through the timeless art of jam-making.

How did I get this recipe?

The first time I saw this recipe, I was immediately drawn to it. It was tucked away in the back of an old cookbook that belonged to my great-grandmother. The pages were yellowed and fragile, but the recipe for Black Currant and Rhubarb Jam stood out to me like a beacon of light.

I had always loved the tangy sweetness of black currants and the tartness of rhubarb, so the thought of combining them into a jam was incredibly appealing to me. I knew I had to try it out for myself.

As I read through the recipe, I noticed that it was quite detailed and specific. It called for a precise ratio of black currants to rhubarb, as well as the perfect amount of sugar and lemon juice to balance out the flavors. It seemed like a challenging recipe, but I was determined to give it a try.

I decided to start by gathering the necessary ingredients. I headed out to the local farmer's market to pick up some fresh black currants and rhubarb. The vendor was a kind old man who had been selling produce at the market for decades. When I asked him about the recipe, he chuckled and said it was an old family secret that had been passed down through generations.

He told me that black currants and rhubarb were a perfect match, with the sweetness of the currants complementing the tartness of the rhubarb. He also mentioned that the key to a successful jam was to cook it slowly and patiently, allowing the flavors to meld together perfectly.

Armed with this knowledge, I headed home and got to work. I washed and chopped the rhubarb, careful to remove any tough strings, and then mixed it with the black currants in a large pot. I added the sugar and lemon juice, stirring everything together until it was well combined.

As I set the pot on the stove to simmer, the sweet and tangy aroma filled the kitchen, making my mouth water in anticipation. I stirred the mixture occasionally, watching as the fruit softened and the jam began to thicken.

After what seemed like hours, the jam finally reached the perfect consistency. I scooped it into sterilized jars, sealing them tightly with lids. As I gazed at the beautiful ruby-red jam, I couldn't help but feel a sense of accomplishment.

I waited eagerly for the jam to cool and set, resisting the urge to sneak a taste before it was ready. When the time finally came to try it, I spread a spoonful of the jam on a slice of freshly baked bread. The combination of flavors was incredible – the sweetness of the black currants, the tartness of the rhubarb, and the zing of the lemon juice all worked together harmoniously.

I shared the jam with my family and friends, who were all amazed by how delicious it was. They couldn't believe that I had made it from scratch, and they begged me to share the recipe with them. I happily obliged, passing on the knowledge that I had gained from my great-grandmother's old cookbook and the kind farmer at the market.

Since that day, Black Currant and Rhubarb Jam has become a staple in my kitchen. I make it every year when black currants and rhubarb are in season, preserving the flavors of summer to enjoy throughout the year.

I often think back to that first time I saw the recipe and how it sparked my curiosity and creativity in the kitchen. It taught me the importance of patience, precision, and the joy of creating something delicious from simple ingredients.

As I grow older, I hope to pass on this recipe and the love for cooking that it represents to future generations. After all, there is nothing quite like the satisfaction of sharing a homemade treat with loved ones and knowing that it was made with care and passion.

In the end, Black Currant and Rhubarb Jam is more than just a recipe – it is a symbol of tradition, connection, and the joy of cooking. And I am grateful for the lessons it has taught me and the memories it has created.