2 lb rhubarb, trimmed weight
1 lb small strawberries - slightly under, ripe
1/2 lb highly scented rose petals
1 1/2 lb sugar
4 small juicy lemons
Rhubarb is an unreliable setter so the inclusion of lemon juice in
this recipe is essential and I like to play it safe by cooking the
lemon pips with the fruit in order to extract their pectin. Slice the
rhubarb and layer it in a large bowl with the whole hulled
strawberries and the sugar. Pour on the lemon juice, cover and leave
overnight.
Tip the contents of the bowl into a preserving pan. Add the lemon
pips tied in a muslin bag and bring gently to a boil. Boil for 2
minutes then tip the contents of the pan back into the bowl. Cover
and leave in a cool place over night once more.
Put the rhubarb and strawberry mixture back into the pan. Pinch out
the white tips from the bases of the rose petals and add the petals
to the pan, pushing them well down among the fruit. Bring to the boil
and fast boil until setting point is reached, then pot in warm
sterilised jars in the usual way. Makes enough to fill 6 or 7 jars.
Source: Philippa Davenport in "Country Living" (British), June 1988.
Typed for you by Karen Mintzias
Serves: 1
Recipe Categories: Fruit; Vegetable
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