Rhubarb, Rose, and Strawberry Jam

Try this Rhubarb, Rose, and Strawberry Jam recipe, or post your own recipe for Rhubarb, Rose, and Strawberry Jam

tell us

Be the first to submit a photo for this recipe. Win $100.00 by posting the best original food photo this month!

Recipe look good to you?

Rhubarb, Rose, and Strawberry Jam Ingredients

2 lb Rhubarb, trimmed weight	1/2 lb Highly scented rose petals
1 lb Small strawberries	1 1/2 lb Sugar
slightly underripe	4 sm Juicy lemons

Instructions for Rhubarb, Rose, and Strawberry Jam

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 sterilised jars in the usual way. Makes enough to fill 6 or 7 jars. Source: Philippa Davenport in "Country Living" (British), June 1988. Typed for you by Karen Mintzias Posted to MealMaster Recipes List, Digest #149 Date: Tue, 28 May 1996 02:11:25 GMT From: gemini@synapse.net (Georgette & Dave Burnside)

Main Ingredient: StrawberryCuisine: Uncategorized

More like this...