Rose and Rhubarb Jam Recipe
This delicious preserve is a great Valentins day treat. Looking for a homemade gift it is sweet pink and very special. It is great on yoghurt or in a cake rather than on toast. Living in the Rhubarb triangle we are lucky to have local forced rhubarb available in February – pale pink and delicious.
Ingredients
400g Rhubarb
Cardamom seed from one pod crushed
1tblsp Rose water (do check as some are stronger than others)
400g Sugar
Directions
Chop the rhubarb and add the jam sugar, leave in a pan overnight for the sugar to absorb the flavour and colour of the rhubarb.
Add crushed cardamom seeds and bring to a boil, once set add a little rose water and stir to mix. Pour into jars and be amazed by its perfect pink colour and delicious turkish delight smell
