We have a large amount of rhubarb at the moment so it is making an appearance in various jams we are producing. One of them was rhubarb and gooseberry. Approximately equal quantities of gooseberries and chopped rhubarb were used. The gooseberries provide the pectin, making sure the jam sets.
Put both into the preserving pan with a small amount of water (enough to cover the bottom of the pan). Bring to the boil and simmer until all the gooseberries and rhubarb have turned to pulp. Add sugar (same weight as total of gooseberries and rhubarb), bring back to the boil and keep on a rolling boil until the setting point is reached.
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