RecipesSauces, Chutneys, Pickles And Jams

Yorkshire Rhubarb, Pear and Rosewater conserve with rose petals Recipe

Yorkshire Rhubarb and roses are a true summertime heaven.

Vegetarian
Yorkshire Rhubarb, Pear and Rosewater conserve with rose petals Recipe
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Ingredients

For the recipe:
  • 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

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

Method

01
Prepare 2 jam jars by putting in a hot oven for ten minutes to sterilise
02
Boil two lids in a pan of boiling water for ten minutes to sterilise
03
Put all the ingredients into a pan and bring to the boil
04
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
05
Spoon into the prepared jars and put the lids on immediately
06
Be careful as the jars and the jam are very hot
07
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