This recipe appears in:Preserved: Rhubarb Rose Water Jam
This is the perfect jam for a spring tea party. The delicate, elegant flavor is a natural match for croissants or tender butter scones. To give it as a gift, pair with a bouquet of fresh wild flowers or a box of your favorite tea.
Note: If you can't find Pomona's Universal Pectin (available at many supermarkets) substitute Ball Low- or No-Sugar Needed Pectin.
If you end up with extra stewed rhubarb in step 3, don't throw it out! Stir in a little honey or agave and use it as a dessert sauce.
About the Author: Lucy Baker is a food writer and the author of The Boozy Baker: 75 Recipes for Spirited Sweets. She is currently at work on a second book about homemade food gifts. She lives in Brooklyn with her husband and dachshund.
- 2 cups sugar
- 4 teaspoons Pomona's Universal Pectin
- 2 pounds rhubarb, diced (about 12 stalks)
- 4 tablespoons fresh juice from 3 lemons
- 3 tablespoons rose water
- 2 teaspoons calcium water (included in the Pomona's packet)
- 1-2 drops red food coloring (optional)
Whisk together sugar and pectin a medium bowl and set aside.
Combine rhubarb and 1/2 cup water in a large saucepan. Bring to a boil, then reduce heat, cover, and simmer just until the rhubarb breaks down, 10 to 12 minutes.
Measure 4 cups of stewed rhubarb (if you have extra, reserve for another use). Return 4 cups of rhubarb to saucepan. Add lemon juice, rose water, calcium water, and food coloring (if using) and bring to a boil over medium-high heat. Add the sugar-pectin mixture and return the fruit mixture to a boil, stirring constantly. Boil hard for one minute.
Remove the pot from the heat and skim any foam from the surface of the jam with a cold metal spoon. Ladle jam into hot sterilized jars and process them in a hot water bath for 10 minutes.