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Rhubarb and Angelica or Rose Petal Jam
- Makes
1.4 kg
- Difficulty
Easy
Published 1990
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 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
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