Rhubarb-Rose PreservesWednesday June 22, 2011
A few minutes before writing these words, I opened a six-year-old jar of Rhubarb-Rose Preserves, and for a moment I thought that the roses were blooming in the garden. These preserves can raise you out of midwinter blues into happy plans for spring. Dark red rose petals may enhance the color of this jam a bit, but they won’t turn a green jam red.
Makes about 4 half-pints
2 pounds rhubarb stalks, cut crosswise into 1⁄2-inch pieces
3 cups sugar
2 tablespoons strained lemon juice
1⁄2 packed cup unsprayed fragrant rose petals, preferably red
1. In a preserving pan, toss together the rhubarb and sugar. Cover the pan and let it stand at room temperature for 6 to 12 hours, until much of the sugar is dissolved.
2. Add the lemon juice and rose petals to the pan. Stir the contents over medium heat until the sugar is completely dissolved. Raise the heat to medium-high and boil the mixture, stirring only as necessary to prevent scalding, until the syrup has thickened, about 10 minutes.
3. Remove the pan from the heat and let the preserves cool for 5 minutes. Stir them and ladle them into pint or half-pint mason jars. Add lids and rings, and process the jars for 15 minutes in a boiling-water bath.