Rhubarb-redcurrant jam with star anise

1 serving
  • 350g rhubarb
  • 100g redcurrants
  • 150g sugar
  • 1 vanilla pod
  • 5 star anise
  • 1 organic lemon, zest and juice
Recipe for rhubarb-redcurrant jam


Most jams can be made with a little twist. Especially with herbs or spices. For instance, pear and tarragon make a great combo. Strawberry, vanilla and mint. Apple and thyme. Or perhaps a fennel jam – it sounds odd, but tastes lovely with cheese and ham. And then there are all the liquorice flavours. Fennel, star anise or just plain liquorice root. These flavours go with almost anything. The same for vanilla. Here, rhubarb jam has been joined by redcurrants and star anise.

Cut off the rhubarb tops, discard them and chop the remainder into small pieces. Place in a pot with the redcurrants and a vanilla pod that has been sliced open. Add water to cover the bottom of the pot so the contents don’t stick. About 100 millilitres. Cover and boil until the fruit is very soft and juicy. The rhubarb will take 10-15 minutes. Then add the sugar, lemon juice, lemon rind and star anise. Simmer on low for another 20 minutes – or until you achieve the desired consistency. You can cut back on cooking time by either using gelling sugar or another gelling agent to make it set. Now it’s ready to pour into the jars. Just make sure to read the tips for jam making first. They may come in handy, especially if this is your first time making jam.

Want more tips for how to make jam? Read 8 tips for making jam on the blog.