Rose-Petal and Rhubarb Jam

Preparation info

    • Difficulty


Appears in

The Farmhouse Kitchen

The Farmhouse Kitchen

By Mary Norwak

Published 1991

  • About


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


    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.