Rose petal rhubarb jam

Ingredients for 1 servings:

• 2 stalk(s) rhubarb, thick
• 50 g sugar
• 20 rose blossoms, unsprayed, fragrant, strong colors, picked early in the morning
• 1 liter of water
• 3 lemons, juice
• 1 kg gelling sugar 2:1

Instructions

Working time approx. 1 hour; Cooking/baking time approx. 12 minutes; Total time approx. 1 hour 12 minutes

Wash and peel the rhubarb, and cut into 1-2 cm thick pieces. Cook it with 50 g of sugar and about 3 tablespoons of water until it becomes a puree. Carefully pluck the rose petals and place them in a sieve/bowl. Let them stand for a moment, as a few small beetles and the like usually still remain on the petals. Place the rose petals and 1 liter of water in a second saucepan, bring to a boil briefly, then add the juice of 3 lemons and the gelling sugar. The color will deepen. Then add the rhubarb compote and stir well with a whisk. Simmer gently for another 6-8 minutes, stirring occasionally with a whisk, then pour into clean, rinsed jars and seal. Heritage rose varieties are particularly suitable for making jam, as they usually have a very intense fragrance. I prefer the varieties Rose de Resht, Rosa officinalis, Gipsy Boy, Cardinal Richelieu, and Louise Odier for jam. They smell most intense when picked early in the morning.