Rhubarb, Blackcurrant and Orange Jam.

Ingredients
900g Blackcurrants, washed and stalks removed
675g Rhubarb, washed and sliced
Juice of 6 oranges, plus zest of 3
1.5kg Sugar
Method
Place the fruit and orange zest in a large preserving pan.
Add the orange juice, making up quantity with water to make 425ml.
Bring to the boil and gently simmer until fruit is quite soft – about 20min.
Remove from heat.
Add the sugar and stir until dissolved.
Return to the heat and bring to the boil. Boil rapidly until setting point is reached.
Remove any scum.
Poor into cooled, sterilised jars, seal and label.
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