Black Currant and Rhubarb Jam

Ingredients

 * 1.00 L  rhubarb (about 700 g)
 * 1.00 L  black currants (about 800 g)
 * 650.00 mL water
 * 1625.00 mL sugar

Directions

 * 1) Trim rhubarb, cut in 1 cm pieces.
 * 2) Combine fruits.
 * 3) Add water; bring to boil and cook 10 min.
 * 4) Add sugar, stirring to dissolve.
 * 5) Bring to boil, stirring frequently.
 * 6) Boil to jam stage (about 3 1/2 min).
 * 7) When jam stage is reached remove from heat.
 * 8) Stir and skim 5 min.
 * 9) Pour into hot sterilized jars.
 * 10) Cool and seal.
 * 11) May be stored up to 1 year.
 * 12) Alternate methods for determining jam stage:
 * 13) The temperature test; mixture should reach 102­C to 104­C.
 * 14) The plate test; use a cold plate from freezer.
 * 15) Pour a small amount of boiling mixture onto plate.
 * 16) Return to freezer; wait 1 min then check for gelling.
 * 17) If gelling has not occurred return sample to kettle and continue to boil, testing every 2 min.
 * 18) Note: When using this test remove kettle from heat.
 * 19) Makes about 2 L.