Small Batch Strawberry, Rhubarb, and Rose Jam

2 lbs strawberries 

2 lbs rhubarb

2 1/2 cups granulated sugar

4 Tbs rosewater

Wash, hull and dice strawberries.  Wash and cut rhubarb into 1/2 inch pieces.

Place all the fruit into a bowl, cover with sugar, and stir to coat.  Place bowl in the refrigerator for one hour, or over night, so as to allow juices to flow.

When you are ready to cook the jam, empty fruit into a shallow pot or pan, and bring to rapid boil, over high heat. Stir constantly to prevent burning.  Remove foam from the surface of cooking jam.

After about 12 to 20 minutes, the jam should thicken.  To test for readiness, chill a small dish in the refrigerator.  Put a dollop of jam on the dish.  Let it cool, briefly.  If mark stays after running finger through the dollop, the jam is ready to be canned.

When the jam appears to be finished cooking, remove from heat, and stir in the rosewater.  

(It is important to add the rosewater just after cooking, so as not to evaporate any of the fragrance.)

Divide jam amongst warm, sterilized jars, leaving 1/4" headspace.  Seal jars with new, warm, sterilized canning jar lids.

Process jars in a boiling water canning bath for 10 minutes.

Remove jars.  Allow jam to set, and jars to cool on counter for 12 to 24 hours.  After 12 to 24 hours, check to ensure all jars have sealed.  Any unsealed jars should be refrigerated and eaten promptly.

Makes approximately 6 x 250ml jars.  

Note: rosewater can be purchased from the 'world food' isle at many grocery stores, or from most Middle Eastern, Italian or Greek grocery stores.

(Recipe adapted from here.)

Berries and Flowers

Nikon D3100, 35mm