Rhubarb and Redcurrant Jelly Preserve
ready in 50 min.
- 35 ozs Rhubarb (cut into small chunks)
- 1 Vanilla bean (split)
- 4 ½ cups Pectin (1:1)
- 5 cups Red currant
How healthy are the main ingredients?Rhubarb
Put the rhubarb in a saucepan and add approx. 150 ml water. Simmer gently for around 15 minutes. Drain through a sieve lined with kitchen paper and collect the juice. Squeeze out the rhubarb once cooled. Measure out approx. 600 ml of the liquid.
Put the vanilla pod in a large pan with the rhubarb juice and the sugar. Bring to the boil over a high heat then add the redcurrants and cook at a rolling boil for around 5 minutes, stirring continuously (perform the jam setting test).
Transfer the jelly to screw-top jars that have been rinsed in hot water, and close tightly. Place the jars upside down for around 15 minutes, then turn right way up and leave to cool.