Rhubarb Rose Water Jam
- 2 cups sugar
- 4 teaspoons Pomona's Universal Pectin
- 2 pounds rhubarb, diced (about 12 stalks)
- 4 tablespoons fresh juice from 3 lemons
- 3 tablespoons rose water
- 2 teaspoons calcium water (included in the Pomona's packet)
- 1-2 drops red food coloring (optional)
- This recipe is vegan
- This recipe is gluten-free
- Produce
- 3 lemons, fresh juice from (4 tablespoons)
- Rhubarb (2 pounds)
- Cooking & Baking
- Food coloring, red (1 drops)
- Pomona's universal pectin (4 teaspoons)
- Sugar (2 cups)
- Drinks
- Calcium water (2 teaspoons)
- Rose water (3 tablespoons)
Preparation
Read recipe preparation on seriouseats.com
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Recipe Stats
Published April 29, 2012 (9 months ago).
55 people saved this recipe.
