Redcurrant and rhubarb jam

I made some redcurrant jelly recently using fruit from the Hop Garden in High Spen. I bought the fruit using quail eggs. The pulp left over from making the jelly was used to make the jam. Rhubarb and a bit of fresh fruit were added to bulk up the pulp. The contents were weighed and put into a pan with a small amount of water. This was brought to the boil and simmered until the rhubarb had cooked through. The same weight of sugar as pulp, fruit and rhubarb was added and the pan brought back to the boil. Once setting point was reach, it went into hot, sterilised jars.