I love this bright pink, scented strawberry jam adapted from Anna Jones, with its punch of tangy rhubarb and hint of rose. Cook it a little less and you will have a dreamy compote to swirl through everything from porridge to Eton mess.
Ingredients
1kg strawberries, hulled and quartered
1kg rhubarb, trimmed and sliced
300g golden caster sugar
rose petals of 6 scented roses
1 unwaxed lemon, quartered
juice of 2 lemons
4tbs rosewater
Method
Place two saucers in the freezer. Put the strawberries, rhubarb, sugar, quartered lemon and lemon juice into a large pan over a low heat, and allow sugar to dissolve slowly. Once the sugar has dissolved, increase heat, bring to boil, simmer for 30 mins, and then skim off any white foam. After 30 mins, check jam by spooning a little on to one of the saucers. If it wrinkles, it is ready. If not, keep cooking for a few minutes at a time, then check again. Remember to return the saucer to the freezer each time. Once you are happy, remove from heat, stir in rose petals and rosewater. Allow to cool a little then while still warm spoon into sterilised jars. Immediately screw the lids on.
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