Rose-Petal and Rhubarb Jam

• 4oz dark red rose petals
• 1lb rhubarb
• Juice of one

Clean and cut up the rhubarb and leave it to stand overnight with the lemon juice and sugar. Cut the white tips off the rose petals, then cut the petals in pieces and add to the mixture. Bring to the boil, and then boil to setting point. Pour into small hot jars and cover. This is delicious with scones or rusks.