Black Currant Rhubarb Jam Recipe – Easy Homemade

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Black Currant & Rhubarb Jam Recipe

This homemade Black Currant & Rhubarb Jam combines the rich, slightly tart flavor of fresh black currants with the bright, tangy flavor of rhubarb. The result is a beautiful deep-red jam that's delicious on toast, biscuits, scones, pancakes, or fresh homemade bread.

With just four simple ingredients, this is an easy way to turn fresh summer fruit into a delicious homemade preserve.

🍇 Why You'll Love This Recipe

  • Made with fresh black currants and rhubarb
  • Only 4 ingredients
  • Sweet and pleasantly tart
  • Beautiful deep color
  • Delicious for breakfast or dessert
  • Great for homemade gifts

🥄 Black Currant & Rhubarb Jam Recipe

Ingredients

  • 1 pound fresh black currants
  • 1 pound fresh rhubarb
  • 2 cups granulated sugar
  • 1 tablespoon lemon juice

Instructions

  1. Wash the fruit. Thoroughly wash the black currants and rhubarb.
  2. Prepare the fruit. Remove the stems from the black currants and chop the rhubarb into small pieces.
  3. Combine the ingredients. Add the black currants and chopped rhubarb to a large saucepan. Add the sugar and lemon juice.

  4. Optional overnight method. If you want to allow the fruit to break down and release more of its natural juices, cover the fruit mixture and let it sit in the refrigerator overnight. You can then continue with the cooking process the next day.

    For a jelly: If you're making jelly rather than jam, the cooked fruit can be strained through a jelly bag or fine-mesh strainer to separate the juice from the fruit solids before continuing with the setting process.

  5. Cook the fruit. Place the saucepan over medium heat. Stir regularly as the fruit softens and releases its juices.
  6. Cook until thickened. Continue cooking until the mixture reaches your desired jam consistency. Stir frequently to prevent sticking.
  7. Cool. Remove the jam from the heat and allow it to cool.
  8. Store. Transfer the cooled jam to clean jars. Refrigerate and enjoy!

Important: If you plan to store the jam at room temperature for an extended period, use a tested water-bath canning recipe and proper canning procedures. Simply placing jam in clean jars does not make it shelf-stable.

🍞 How to Serve Black Currant & Rhubarb Jam

This homemade jam is delicious served with:

  • Toast or English muffins
  • Fresh biscuits
  • Scones
  • Pancakes and waffles
  • Homemade bread
  • Yogurt
  • Oatmeal
  • Cheesecake and other desserts
  • A cheese and cracker board

The sweet-tart flavor also makes a wonderful addition to pastries and baked goods.

📋 Recipe Card

Black Currant & Rhubarb Jam

Prep Time: 15 minutes
Cook Time: Approximately 30–45 minutes
Optional Fruit Maceration: Overnight
Total Time: About 45–60 minutes, plus optional overnight rest
Yield: Approximately 3–4 cups, depending on cooking time

Ingredients

  • 1 lb fresh black currants
  • 1 lb fresh rhubarb
  • 2 cups granulated sugar
  • 1 Tbsp lemon juice

Instructions

  1. Wash black currants and rhubarb.
  2. Remove black currant stems and chop rhubarb.
  3. Add fruit, sugar, and lemon juice to a large saucepan.
  4. Optionally refrigerate overnight to allow the fruit to release its juices.
  5. Cook over medium heat, stirring regularly.
  6. Continue cooking until the jam reaches the desired consistency.
  7. Remove from heat and cool.
  8. Transfer to clean jars and refrigerate.

Storage: Refrigerate. For shelf-stable storage, follow a tested canning procedure.

💜 Final Thoughts

If you have fresh black currants and rhubarb, this Black Currant & Rhubarb Jam Recipe is a delicious way to preserve their seasonal flavors. The black currants provide a rich berry flavor while the rhubarb adds a bright, tangy contrast.

Try it on warm toast with butter, spoon it over pancakes, or serve it alongside your favorite cheese.

If you make this recipe, I'd love to hear how you enjoyed it!


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