On May 31, 2026
By Rebecca Field
1kg rhubarb
1kg red currants
2kg granulated sugar
2tsp vanilla extract
Add fruit and sugar to the pan.
Turn ring on a low heat to melt the sugar.
Once sugar has melted, turn the heat up until bubbling. Keep jam at the boil until temperature reaches setting point (104oC).
Turn off the heat
Add vanilla extract.
Pour into clean jars and put on the lids as quickly as possible.
NB You might want to experiment with adding a slug of rhubarb gin at the end of cooking your jam. I think that would make it interesting.
