Rhubarb Rose Water Jam Recipe

By
Lucy Baker
Lucy Baker
Lucy Baker is a food writer, publisher, and author of two cookbooks: The Boozy Baker: 75 Recipes for Spirited Sweets and Edible DIY: Simple, Giftable Recipes to Savor and Share. In addition to her columns on Serious Eats, she has written for The Journal News, Westchester Magazine, and her blog, Turnip the Oven.
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Updated Sep. 17, 2020
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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.

Recipe Facts

Active: 30 mins
Total: 70 mins
Makes: 5 jars

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Ingredients

  • 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)

Directions

  1. Whisk together sugar and pectin a medium bowl and set aside.

  2. 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.

  3. 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.

  4. 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.

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