Rhubarb and Angelica or Rose Petal Jam

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Preparation info

  • Makes

    1.4 kg

    • Difficulty

      Easy

Appears in

The Carved Angel Cookery Book

By Joyce Molyneux

Published 1990

  • About

This is a fragrant summer jam, another one that I often serve with a home-made cream cheese. Rhubarb and fresh angelica is a lovely combination, and one that I use in other ways as well. The rhubarb and angelica leaf upside-down pudding was a memorable success.

Ingredients

  • 900 g/2 lb rhubarb
  • 900 g/2

Method

Wipe the rhubarb, trim the ends and slice. Put in a bowl with the sugar and mix well. Cover and leave for 8 hours or overnight. Place the fruit and sugar in a pan with the lemon juice and angelica leaves or rose petals. Stir over a medium heat until the sugar has completely dissolved then increase the heat and boil until the rhubarb is thick, stirring occasionally to prevent catching. Ladle int