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RHUBARB, ROSE, & STRAWBERRY JAM

Yield: 6 half pints

2 LB Rhubarb, trimmed weight

1 LB Small strawberries, slightly underripe

1/2 LB Highly scented rose petals (must never have been sprayed withany chemicals)

1 1/2 LB Sugar

Juice from 4 lemons (reserve seeds and skin)

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 and skins 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 .

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. Fill warm sterilized jars leaving 1/8-inch headspace.