MMMMM----- Recipe via Meal-Master (tm) v8.02
  
       Title:  Rhubarb,  Rose  & Strawberry Jam
       Categories: Preserve
       Yield: 1 servings
  
       2 lb Rhubarb, trimmed weight
       1 lb Small strawberries
            -- slightly underripe
     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.
   
 
  
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