Rosy Rhubarb Jam
So easy and simple, you can make this in just a half hour. The rose petals add a lovely colour and a subtle flavour!
| Servings | Prep Time |
| 4cups | 30minutes |
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Ingredients
- 6-7cups rhurbarbchopped
- 1cup sugar
- 1/2cup rose petals
- 1/4 teaspoon salt
- 1Tablespoon freshly squeezed lemon juice
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!
