Move over strawberries — there are new jam heroes in town. If you’re ready to break free from the same old fruit spreads, these two vibrant recipes featuring tangy rhubarb and the bold combo of red currants and mango will wake up your taste buds and your toast.
Rhubarb Jam Recipe
Ingredients:
- 1.1 pounds (500 g) rhubarb stalks
- 5 1/2 pounds (2.5 kg) granulated sugar
- 1 teaspoon ground cinnamon
- Optional: 1 grated apple for thicker texture
Instructions:
- Wash and peel the rhubarb stalks, then chop into small cubes.
- Place rhubarb in a large pot with sugar and cinnamon.
- Cook over medium heat for 8–12 minutes, stirring frequently until the rhubarb softens.
- For a thicker consistency, stir in grated apple during cooking.
- While still hot, pour into sterilized jars, seal tightly, and let cool completely.
Currant and Mango Jam Recipe
Ingredients:
- 2 pounds (900 g) fresh red currants, stems removed
- 1 pound (450 g) peeled and chopped mango
- 1 packet (about 1.75 oz or 500 g) gelling sugar
Instructions:
- Wash and drain the currants, then measure out 2 pounds.
- Peel and chop mango, discarding the pit. Measure 1 pound of fruit.
- Combine currants and mango in a large pot. Stir in gelling sugar thoroughly.
- Bring mixture to a rapid boil over high heat, stirring constantly. Boil for 3–5 minutes.
- Remove from heat. Skim off foam if needed.
- Pour hot jam into sterilized jars, filling to the top. Seal with screw-top lids.
- Turn jars upside down for 5 minutes, then flip upright and allow to cool.
