“Memory is the power to gather roses in winter.” ~Anonymous
Whenever I need a little “something special” for gifts, I often turn to flowers. (Well, who wouldn’t feel special with a bit of roses added to their day?) Roses in winter are even more special. One way of adding that special touch of roses is through Rose Water.
The first Christmas that Calvin and I were courting (just days before he proposed!), I left him a surprise before I flew home to visit family: Rose-Scented Turkish Delight! This was my first experience cooking with rose water, and it has become one of my favorites.
This week, when arriving home from a local farm with an armload of rhubarb, I knew that I needed to create a recipe for Rhubarb-Rose Jam. The beautiful rosy stalks were just asking to be served with dainty scones at a winter tea or breakfast. These jars of lovely, rose-colored jam would be perfect in a gift basket. (My only regret is that the recipe didn’t make more.)
If you are blessed with roses blooming in your yard, gather some of their petals, in place of Rose Water.
Rhubarb-Rose Jam Makes 4 Half-Pints
4 large stalks of rhubarb 1/2 Cup Water Pomona’s Pectin 2 cups organic Sugar Juice of 1 Lemon 1/2 Tbl. Rose Water*
Thinly slice rhubarb (enough to equal 4 cups, when sliced). Place in a large pot, along with water, and simmer for 20-30 minutes (until most of the rhubarb is softened, and makes “sauce”). Set aside to cool slightly. Squeeze in the juice of 1 lemon, and stir in 2 tsp of Calcium Water (made according to directions in the “Pomona’s Pectin” package). Heat to a rolling boil. Stir in Rose Water. Mix Sugar and 2 tsp. Pectin together well, and pour into boiling rhubarb. Stir well. Return to boiling, and boil for one minute. Pour into clean, hot jars, and cover with lids and rings. Seal in a boiling water bath for 10 minutes.
*Instead of Rose Water, 1/2 lb of organic, highly-scented fresh Rose Petals may be used instead. Pinch off the white part of each petal (and discard). Stir petals into the rhubarb, in place of Rose Water.
PLEASE NOTE: This recipe is ONLY for “Pomona’s Pectin.” Conventional pectins require a different percentage of sugar in the recipe.
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