Rhubarb jam - from plot to jar

I LOVE rhubarb! Originating in Siberia, rhubarb is a robust plant with delicious stems that push up and taste their best at a time of year when we really need fresh fruit. This video shows how to make a gorgeous jam, made with rhubarb, redcurrant purée, and vanilla.
You will need: rhubarb, sugar (I use organic raw cane sugar), redcurrant purée (optional), pectin powder, and vanilla (pods or paste)
The ratio is 1 part rhubarb to 1 part sugar, and 6g pectin for every kilo of fruit. You can make this jam without the redcurrant purée, but I think it improves the flavour and the colour.
You can add other things - some people add fresh or crystallised ginger, elderflower cordial, frozen raspberries (hopefully home grown), or apple purée (though this one doesn’t give a great colour - a bit cowpatty!).
And of course, I can’t stop without mentioning…COMPOST! Rhubarb plants will thank you for as much compost or manure as you can give them - ideally while the soil is nice and damp in Autumn or early Spring.