- 250g/9oz redcurrants
- 350g/12oz rhubarb, trimmed, cut into 2.5cm/1in slices
- 1 vanilla pod, seeds only
- 500g/1lb 2oz granulated sugar
- 1 small lemon, juice only
- Put the redcurrants in a saucepan over a medium heat and add a generous splash of boiling water. Heat until soft.
- Meanwhile, heat the rhubarb, vanilla seeds and sugar in a separate saucepan over a low heat until the sugar has dissolved and the rhubarb has softened.
- Strain the redcurrants through a fine sieve into the rhubarb pan. Stir in the lemon juice.
- Bring the mixture to the boil, then continue to heat until its temperature reaches 105C (use a sugar thermometer for this; it will take about 20 minutes). Scoop away any scum that rises to the surface using a metal spoon. (CAUTION: hot sugar can be dangerous. Keep your eye on the pot at all times.)
- Remove the pan from the heat and set aside to cool for 20 minutes.
- Pour the jam into sterilised jars and seal. Set aside until completely cooled.
- This jam will keep for up to 6 months.