Rhubarb, Redcurrant and Vanilla Jam

A lovely English garden jam made with softened redcurrants, rhubarb, and vanilla seeds, perfect for scones or Victoria sponge.

Vegetarian Sweet Jam Rhubarb Preserves

Estimated Nutrition

Calories

2139.5

kcal / serving

2139.5 kcal total

Carbs

541.2g

per serving

541.2 g total

Fat

1.2g

per serving

1.2 g total

Protein

3.7g

per serving

3.7 g total

Cook Time

minutes

Serves

568ml jar

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

BakingIngredients

500

Granulated Sugar

Fruits

250

Redcurrant

piece

Lemon

juice only

NutsSeeds

piece

Vanilla Pod

seeds only

Vegetables

350

Rhubarb

trimmed, cut into 2.5cm slices

Method

Soften the redcurrants in a saucepan over medium heat with a splash of boiling water.

Set aside to cool completely before storing.

Pour the jam into sterilised jars and seal tightly.

Remove the pan from the heat and allow the jam to cool for 20 minutes.

Boil the mixture until it reaches 105°C, skimming any scum from the surface.

Strain the redcurrants through a fine sieve into the rhubarb mixture and stir in lemon juice.

Heat the rhubarb, vanilla seeds, and sugar in a separate pan until the sugar dissolves.