Rhubarb And Redcurrant Jam

Don’t stop reading because you think this jam is going to take too long and be too complicated to make   Read on and you’ll see it takes less than 30 mins to make including chopping.   It really is a doddle to make and tastes so much better than anything you can buy!

I have been flat out in the garden trying to get everything planted so there are lots of veggies to eat in the next few months  we’ll, that is, if things go well   There hasn’t been much to harvest  in this bit of the year known as the hungry gap but things are changing

What there has been though is lots of rhubarb so I’ve been making lots with that   Apart from crumble I’ve previously posted recipes for Rhubarb and Orange Streusel Cake and Rhubarb and Ginger Queen of Puddings so I thought I’d put in some recipes that preserve rhubarb (it does freeze beautifully in chunks too) for when you have to stop picking it at the end of June.  So I am posting this recipe on jam and will add posts for rhubarb gin and rhubarb cordial shortly.

This jam is quick, easy and the result is a wonderful fruity jam that is one of my favourites.  It uses rhubarb and frozen redcurrants that if you are a gardener you will no doubt still have lurking in your freezer! You can but them too or just wait for the next harvest in June.  You can swap out the redcurrants for black currants if you have those instead.

I love this on toast, croissants, scones and as the filling for a Victoria Sponge.  It’s good drizzled on yoghurt too or churn up a jar with thick Greek or coconut yoghurt for one of the best fro yo you’ve tasted


Make sure the fruit is soft from the initial simmering as it won’t go any softer once you add the sugar

This is a traditional jam but if you want to use less sugar you can though it won’t keep as long and you may want to keep it in the fridge.

To sterilise jars just put the clean jars and lids in a preheated oven for 5 mins before turning oven off   Leave in there until you are ready to jar

Ingredients (makes 6 jars)

  • 500g rhubarb chopped into 1cm pieces
  • 500g redcurrants, frozen are fine, stems removed
  • 350ml water
  • 1 kg granulated sugar (no need to pay extra for jam sugar)


  1. Place the fruits and the water into large preserving pan and simmer till fruit is soft.  I usually test this by squidging  a currant against the side of the pan and if it pops easily it’s ready
  2. Put a saucer in the freezer
  3. Add the sugar and stir to dissolve
  4. Raise the heat and boil jam for 5-10 mins until setting point is reached.   Test this by putting a dribble of jam on the frozen saucer and seeing if – after 30 secs – it wrinkles if you push it with your finger
  5. Allow jam to cool for 5-10 mins before ladling into sterilised jars (see above) and sealing
  6. Feel very proud of yourself!


  1. This looks super delicious Rosie!! (I do love jam and toast!) And I love your first sentence!! –about stopping because it looks too long or complicated!! Beautiful post! take care friend. xo

  2. Beth says:

    FYI- if you leave the currants on the stems and twigs to cook and process, you get the natural pectin from them, then you sieve them to get out the twigs and seeds, however if you want it chunkier with the seeds use a bigger colander to get that part.

  3. allonestring says:

    Was looking for recipes for my glut of redcurrants and rhubarb, and stumbled on this – thanks. My yield was 3½lb ~ 3½ jars.

  4. Myra VanInwegen says:

    I personally would run the boiled redcurrants through a jelly bag before making this jam as redcurrant seeds are really annoying, much worse than raspberry or blackberry seeds. I have load of rhubarb & redcurrants myself so will be making this jam (using the jelly bag) sometime in the near future.

    • Lickthespoon says:

      I’m so pleased you liked it. It’s a firm favourite here particularly as I always get so many redcurrants and rhubarb in my garden I don’t know what to do with them!

Leave a Reply