Yorkshire Rhubarb, Pear and Rosewater conserve with rose petals Recipe
Yorkshire Rhubarb and roses are a true summertime heaven. The scented flavours in this jam provoke lazy sunny afternoons in...
Ingredients
| 1/2lb | fresh Yorkshire Rhubarb washed and sliced |
| 2 tablespoons | organic Rosewater |
| 2 | large ripe pears peeled and chopped |
| 1 tablespoon | organic Rose petals |
| 4 oz | soft brown sugar |
| 1 tablespoon | runny honey |
| ¼ pint | water |
Method
- Prepare 2 jam jars by putting in a hot oven for ten minutes to sterilise
- Boil two lids in a pan of boiling water for ten minutes to sterilise
- Put all the ingredients into a pan and bring to the boil
- Turn to a medium heat and simmer for about 15- 20 minutes till the rhubarb and pears are very soft and tender and the liquid has reduced slightly
- Spoon into the prepared jars and put the lids on immediately
- Be careful as the jars and the jam are very hot
- Label the jars and put in a cool dry place. The jam is ready to eat when cooled and will last for about 12 months if sealed, but it’s so tasty that it will be eaten very quickly I’m sure
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