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Rhubarb, Strawberry and Rose Petal Jam

This is the most delicate, tasty jam. Its luscious! Be sure to use rose petals that have not had pesticide sprayed on them and choose only rose petals that are very fragrant. The color of your rose petals will have a lot to do with the final color of the jam.

Rhubarb, Strawberry and Rose Petal Jam is probably one of those things that you might never make, but its so nice to have on hand for gift-giving and for special occasions or just for smearing on a hot scone and having a cup of tea with a friend.

This recipe takes a couple of days to complete so plan accordingly.

Here is what you will need:
2 lb Rhubarb, trimmed weight
1 lb Small strawberries – slightly under ripe is best
1/2 lb highly scented rose petals – that have not been sprayed with insecticide!
1 1/2 lb Sugar
4 small juicy lemons- save the seeds!
Tie the seeds in a little muslin bag. They help to gel the jam.

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.

Pour the contents of the bowl into a 2 quart, heavy-bottomed saucepan. Add the lemon seeds tied in a muslin bag and bring gently to a boil. Boil for 2 minutes then pour the contents of the pan back into the bowl. Cover and leave in a cool place over night. The lemon seeds contain pectin and by boiling them you are getting that pectin into your jam, which will help it to congeal.

Put the rhubarb and strawberry mixture back into the saucepan. Pinch out the white tips from the bases of the rose petals and add the petals to the pan, pushing them well into the fruit.The white tips are bitter, so remove them completely.

Bring to the boil and boil hard for about 15-20 minutes. Check to see if it is thick by putting about 1 teaspoon of the jam onto a cold plate. Run your finger through the jam on the plate. If it doesn’t run back together the jam is thick enough. If ti runs together, then boil it longer.

Pour hot jam into hot jars. Seal with lids and rings. Put into a hot water bath for 15 minutes.
Makes 6 or 7 half pints.


  1. Sylvia

    Kay, my rhubarb died about 5 years ago and I’ve never replaced it. However, it lived and reproduced for about 20 years. As long as its in a moist, shady area and is in rich soil, it will do OK in warmer areas.

  2. Kay

    Do you grow your own rhubard? I grew up in Nashville, TN and never knew anybody who grew it. I never even heard of rhubard until recently. I was under the impression it was a vegetable that was only grown up north in the cooler temperatures. It’s rather pricey if you buy it at the grocery store.

  3. Amy

    Oh, this sounds delicious! I’ve made rhubarb-strawberry jam before, but this might be even better.