Guest guest Posted October 14, 2008 Report Share Posted October 14, 2008 Rhubarb, Rose, And Strawberry Jam 2 pounds rhubarb. trimmed weight 1 pound small strawberries. slightly under 1/2 pound highly scented rose petals 1 1/2 pounds sugar 4 small juicy lemons Rhubarb is an unreliable setter so the inclusion of lemon juice in this recipe is essential and I like to play it safe by cooking the lemon pips with the fruit in order to extract their pectin. Slice the rhubarb and layer it in a large bowl with the whole hulled strawberries and the sugar. Pour on the lemon juice, cover and leave overnight. Tip the contents of the bowl into a preserving pan. Add the lemon pips tied in a muslin bag and bring gently to a boil. Boil for 2 minutes then tip the contents of the pan back into the bowl. Cover and leave in a cool place over night once more. Put the rhubarb and strawberry mixture back into the pan. Pinch out the white tips from the bases of the rose petals and add the petals to the pan, pushing them well down among the fruit. Bring to the boil and fast boil until setting point is reached, then pot in warm sterilized jars in the usual way. Makes enough to fill 6 or 7 jars. Quote Link to comment Share on other sites More sharing options...
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