Rhubarb and currant jam

Collect rhubarb stems without leaves, wash and dry.

Remove the skin from the stems and cut them into 1 cm long pieces.

Pour half of the granulated sugar into the stems, mix and refrigerate for 11-12 hours to release the juice.

Sort out the black currants, remove the berries from the branches. Wash the berries, discard in a colander. Pour the second half of the sugar into the currants, setting aside 2 tbsp. l. granulated sugar separately. Stir the currants with sugar and refrigerate as well. After the specified time, mix the rhubarb with black currant. Put on low heat, bring to a boil, stirring constantly. Remove from heat and cool for 2 hours. Mix pectin and 2 tbsp. l. granulated sugar, mix. Put the cooled jam on the fire, bring to a boil. Pour in a thin stream of pectin and sugar, stirring constantly. Cook for another 4 minutes.

Remove the jam from the stove and quickly pack in sterile jars. Roll up, turn upside down under a warm shawl and let cool completely.