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Yorkshire Rhubarb, Pear and Rosewater conserve with rose petals

Yorkshire Rhubarb and roses are a true summertime heaven. The scented flavours in this jam prevoke lazy sunny afternoons in the garden reading a paper or book with homemade scones and a pot of tea, Yorkshire at its best

Yorkshire Rhubarb, Pear and Rose conserve


What to do

  1. Put all the ingredients into a pan and bring to the boil
  2. 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
  3. Spoon into the prepared jars and put the lids on immediately
  4. Be careful as the jars and the jam are very hot
  5. 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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