• 8 Ratings

Save your fresh summer rhubarb by learning how to make jam. This homemade jam is also flavored with edible rose petals, so opening up a jar will take you right back to spring.

Source: Better Homes and Gardens
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Ingredients

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Directions

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  • For syrup, in a stainless-steel, enamel, or nonstick 4-quart Dutch oven, combine 1 cup of the sugar and the water. Cook and stir until sugar dissolves. Bring mixture to boiling. Stir in rose petals. Remove from heat. Using the back of a wooden spoon, slightly mash rose petals. Cover and let stand for 30 minutes. Strain mixture through a fine-mesh sieve set over a large bowl. Discard petals.

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  • Meanwhile, finely chop rhubarb. In the same Dutch oven, combine rhubarb and the strained syrup. Bring to boiling over high heat. Reduce heat to medium; simmer for about 2 minutes or until rhubarb is tender. Measure 4 1/2 cups of the rhubarb mixture; return to the Dutch oven. Stir pectin into rhubarb mixture. Bring to a full rolling boil over high heat, stirring constantly. Stir in the remaining 5 1/2 cups sugar. Return to a full rolling boil, stirring constantly. Boil hard for 1 minute, stirring constantly. Remove from heat. Quickly skim off foam with a metal spoon.

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  • Ladle hot jam into hot, sterilized half-pint canning jars, leaving a 1/4-inch headspace. Wipe jar rims; adjust lids.

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  • Process filled jars in a boiling-water canner for 10 minutes (start timing when water returns to boiling). Remove jars from canner; cool on wire racks.

Nutrition Facts

48 calories; 0 g total fat; 0 g saturated fat; 0 g polyunsaturated fat; 0 g monounsaturated fat; 0 mg cholesterol; 1 mg sodium. 22 mg potassium; 12 g carbohydrates; 0 g fiber; 12 g sugar; 0 g protein; 0 g trans fatty acid; 0 IU vitamin a; 1 mg vitamin c; 0 mg thiamin; 0 mg riboflavin; 0 mg niacin equivalents; 0 mg vitamin b6; 0 mcg folate; 0 mcg vitamin b12; 10 mg calcium; 0 mg iron;

Reviews

8 Ratings
  • 5 star values: 3
  • 4 star values: 2
  • 3 star values: 2
  • 2 star values: 0
  • 1 star values: 1