A beautiful combination of spring flavours and colours, this jam is pectin-free and very low in sugar. I used local rhubarb and roses from my garden to create a balance of fresh and tangy flavours. This jewel toned jam makes a great gift and can be used between the layers of a cake, like my lovely Strawberry Rhubarb Cake to add a perfect tartness.
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| Prep Time | 30 minutes |
| Servings |
cups
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Ingredients
- 6-7 cups rhurbarb chopped
- 1 cup sugar
- 1/2 cup rose petals
- 1/4 teaspoon salt
- 1 Tablespoon freshly squeezed lemon juice
Ingredients
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Instructions
- Wash the rhubarb and chop into small pieces.
- Wash the rose petals, removing the small white bit near the base, as this can be bitter.
- In a large pot, put the chopped rhubarb, the rose petals, the sugar and the salt.
- Bring the mixture to a boil and then reduce the heat and allow to simmer for about 30 minutes or until the rhubarb and petals have softened and become combined into a jam texture. Taste while it is cooking (carefully!) and add sugar if you prefer a sweeter jam.
- .Add a Tablespoon of lemon juice to help maintain the fresh colour.
- Pour into clean jars and use right away or freeze. You could also can this if you need it to be shelf stable. Enjoy!
Recipe Notes
This is great for those who enjoy a tart jam on their morning toast! This one was made with my Mom in mind!
