Strawberry Rhubarb Rose Petal Jam
 
Prep time
Cook time
Total time
 
Recipe By:
Serves: 8 half-pints
Ingredients
  • 4 cups fresh rose petals (homegrown organic, please!)
  • 1 cup well or bottled water
  • 4 cups rhubarb chunks about ½-inch square
  • 4 cups sliced strawberries, about 2 quarts
  • 6 cups sugar
  • ¼ cup freshly squeezed lemon juice
Instructions
  1. Place fruit and sugar in a heavy medium pot and bring to a boil over medium-high heat. Reduce to heat and simmer for 30 minutes, until fruit is softened. Use a potato masher to further smash up the fruit and thicken the jam. Stir frequently and skim off any foam from the surface.
  2. Simmer until the temperature reaches 220F on a candy thermometer. With no pectin, it’s almost impossible to reach 220 degrees. Usually 218 degrees will be the limit. The length of cooking time will depend upon the type of fruit used. To test for doneness, spoon a little jam onto a plate. Place in the freezer for 2 minutes. Run your finger through the jam (licks allowed) and see if your finger leaves a trail.
  3. Remove the pan from the heat, pour into sterilized jars, seal, and cool on a baking rack.
Notes
Keep refrigerated in a sealed glass jar for up to 2 months or freeze for up to 6 months.
Recipe by The Gardener Cook at https://www.thegardenercook.com/strawberry-rhubarb-rose-petal-jam/