Recipes and Cooking Rhubarb and Rose Petal Jam 3.8 (8) Add your rating & review 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. By BHG Test Kitchen BHG Test Kitchen The Better Homes & Gardens Test Kitchen has been in continuous operation for nearly 100 years, developing and testing practical, reliable recipes that readers can enjoy at home. The Test Kitchen team includes culinary specialists, food stylists, registered and licensed nutritionists, and other experts with Bachelor of Science degrees in food science, food and nutrition, or culinary arts. Together, the team tests more than 2,500 recipes, produces more than 2,500 food images, and creates more than 1,000 food videos each year in the state-of-the-art test kitchen. Learn about BHG's Editorial Process Published on May 29, 2013 Print Rate It Share Share Tweet Pin Email Photo: Andy Lyons Prep Time: 45 mins Stand Time: 30 mins Process Time: 10 mins Total Time: 1 hr 25 mins Servings: 7 Yield: 7 half-pints Jump to Nutrition Facts Ingredients 6 ½ cup sugar 1 cup water 4 ounce pink or red edible rose petals (6 cups) 2 ½ pound fresh rhubarb 1 1.75 ounce package regular powdered fruit pectin Directions 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. 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. Ladle hot jam into hot, sterilized half-pint canning jars, leaving a 1/4-inch headspace. Wipe jar rims; adjust lids. 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. Rate it Print Nutrition Facts (per serving) 48 Calories 12g Carbs Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 7 Calories 48 % Daily Value * Sodium 1mg 0% Total Carbohydrate 12g 4% Total Sugars 12g Vitamin C 0.6mg 3% Calcium 10.1mg 1% Potassium 22mg 0% *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.