The additional of fragrant rose petals to rhubarb and strawberries makes for an interesting jam. Be sure to read the author's note and save the lemon seeds. Plan ahead -- this jam will need to sit over two separate nights.
Prep Time: 5 minutes
Cook Time: 30 minutes
Total Time: 35 minutes
Ingredients:
- 2 pounds rhubarb
- 1 pound small strawberries
- 1/2 pound highly scented rose petals
- 1-1/2 pounds sugar
- 4 small juicy lemons (seeds needed - see Note)
Preparation:
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 seeds 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 jam in warm sterilised jars in the usual way.
Yield: about 6 pints
Author's Note: "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 seeds with the fruit in order to extract their pectin." -- Philippa Davenport
Recipe Source: Philippa Davenport
Reprinted with permission.
Tip the contents of the bowl into a preserving pan. Add the lemon seeds 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 jam in warm sterilised jars in the usual way.
Yield: about 6 pints
Author's Note: "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 seeds with the fruit in order to extract their pectin." -- Philippa Davenport
Recipe Source: Philippa Davenport
Reprinted with permission.
