---------- Recipe via Meal-Master (tm) v8.05
 
       Title: Rhubarb, Rose, & Strawberry Jam
  Categories: Canning
       Yield: 1 Servings
 
       2 lb Rhubarb
       1 lb Strawberries; small
     1/2 lb Highly scented rose petals
   1 1/2 lb Sugar
       4 sm Juicy lemons
 
      Rhubarb is an unreliable setter so the inclusion of lemon juice in
 this
   recipe is essential and I like to play it safe by cooking the lemon
 pips
   with the fruit in order to extract their pectin. Slice the rhubarb and
   layer it in a large bowl with the whole hulled strawberries and the
 sugar.
   Pour on the lemon juice, cover and leave overnight.
      Tip the contents of the bowl into a preserving pan. Add the lemon
 pips
   tied in a muslin bag and bring gently to a boil. Boil for 2 minutes
 then
   tip the contents of the pan back into the bowl. Cover and leave in a
 cool
   place over night once more.
       Put the rhubarb and strawberry mixture back into the pan. Pinch out
 the
   white tips from the bases of the rose petals and add the petals to the
 pan,
   pushing them well down among the fruit. Bring to the boil and fast boil
   until setting point is reached, then pot in warm sterilised jars in the
   usual way.  Makes enough to fill 6 or 7 jars. Philippa Davenport in
   “Country Living” (British), June 1988.
 
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