Rhubarb and currant marmalade
Choose tender rhubarb stems, wash and cut in small pieces.
Weight about the same amount of currants.
Take off the stems, wash and add to the rhubarb.
Pour cold water over the fruits, just enough to cover.
Bring slowly to a boil and cook until the fruits are tender.
Measure the mixture and add 3/4 of the sugar.
Cook again for 20 minutes.
Make sure the mixture does not stick to the bottom and burn.
Remove from heat and pour in sterilized jars.