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Ingredients
- 2 lb Rhubarb, trimmed weight
- 1 lb Small strawberries slightly underripe
- 1/2 lb Highly scented rose petals
- 1Â 1/2 lb Sugar
- 4 sm Juicy lemons
Directions
- 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 in the lemon pips tied in a muslin bag and bring gently to a boil. Boil for 2 min then tip the contents of the pan back into the bowl. Cover and leave in a cold place over night once more.
- Put the rhubarb and strawberry mix back into the pan. Healthy pinch out the white tips from the bases of the rose petals and add in the petals to the pan, pushing them well down among the fruit. Bring to the boil and fast boil till setting point is reached, then pot in hot sterilised jars in the usual way.
- Makes sufficient to fill 6 or possibly 7 jars.
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