Rhubarb and Angelica or Rose Petal Jam

Name: Rhubarb and Angelica or Rose Petal Jam
Yield: Makes 1.4 kg/3 lb
Ingredients: juice of 1 lemon; 900 g/2 lb rhubarb; 5 angelica leaves, finely shredded, or 1 handful of fragrant, dark red rose petals; 900 g/2 lb granulated sugar

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

Summer
Gluten-free
Vegan

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