Rhubarb, Rose, & Strawberry Jam

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Title: Rhubarb, Rose, & Strawberry Jam
Categories: Canning
Yield: 1 Servings

2 lb Rhubarb
1 lb Strawberries; small
1/2 lb Highly scented rose petals
1 1/2 lb Sugar
4 sm Juicy lemons

Rhubarb is an unreliable setter so the inclusion of lemon juice in
this
recipe is essential and I like to play it safe by cooking the lemon
pips
with the fruit in order to extract their pectin. Slice the rhubarb and
layer it in a large bowl with the whole hulled strawberries and the
sugar.
Pour on the lemon juice, cover and leave overnight.
Tip the contents of the bowl into a preserving pan. Add the lemon
pips
tied in a muslin bag and bring gently to a boil. Boil for 2 minutes
then
tip the contents of the pan back into the bowl. Cover and leave in a
cool
place over night once more.
Put the rhubarb and strawberry mixture back into the pan. Pinch out
the
white tips from the bases of the rose petals and add the petals to the
pan,
pushing them well down among the fruit. Bring to the boil and fast boil
until setting point is reached, then pot in warm sterilised jars in the
usual way. Makes enough to fill 6 or 7 jars. Philippa Davenport in
"Country Living" (British), June 1988.

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