Rhubarb, rose, and strawberry jam is a recipe that combines the tartness of rhubarb with the sweetness of roses and strawberries. This jam can be used on toast, biscuits, or even ice cream.
Rhubarb is an unreliable setter so the inclusion of lemon juice in thisrecipe is essential and I like to play it safe by cooking the lemon pipswith the fruit in order to extract their pectin.
Slice the rhubarb andlayer 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 pipstied in a muslin bag and bring gently to a boil.
Boil for 2 minutes thentip the contents of the pan back into the bowl.
Cover and leave in a coolplace over night once more.
Put the rhubarb and strawberry mixture back into the pan.
Pinch out thewhite 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 boiluntil setting point is reached, then pot in warm sterilised jars in theusual way.
Makes enough to fill 6 or 7 jars.
Source: Philippa Davenport in Country Living (British), June 1988.
Typedfor you by Karen Mintzias .