Rhubarb & Rose Petal Jam


Rhubarb & Rose Petal Jam
Prep Time
10 mins
Cook Time
20 mins
Total Time
30 mins
I was wandering around the garden looking for new colour, when I started pondering about using the now abundant rhubarb and pairing it up with some of the beautiful crimson roses on a climbing rose that we had rescued from the forest of trees last year. It is now providing a lovely show with a very heady scent.
Category: Preserves
Style: Australian
Quantity: 1 cups
Author: Julie Malyon @ SBA's Kitchen
  • 500 g rhubarb stalks only
  • 500 g sugar
  • 2 tbsp lemon juice
  • 3 cups of loosely packed rose petals preferably red and strongly perfumed
  • Rose water to taste optional
  1. Wash the rhubarb and trim the ends.
  2. Cut the rhubarb into 1 cm (1/2 inch) pieces.
  3. Rinse the rose petals in cold water and drain.
  4. Put the rhubarb into a medium, non-reactive, saucepan, sprinkle over the sugar and drizzle with the lemon juice. Put the lid on and then place on a very low heat until the juices start running. Gradually increase the heat and bring to the boil.

  5. Add the rose petals and stir to evenly distribute them throughout the rhubarb mixture.
  6. Boil rapidly, until the jam reaches setting point.
  7. Skim off any scum and discard it.

  8. If the jam does not have a lovely strong rose flavour, add a little rose water to taste.
  9. Pour into warm sterilised jars, and seal.
  10. Lable and store in a cool, dark place.
  • Use freshly picked, unsprayed rose petals from the garden.
  • Do not buy rose petals from a florist, unless you can be absolutely guaranteed that they have not been sprayed with pesticides, etc.
  • Delicious on brioche or paired with cream to fill a vanilla sponge.


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