Rhubarb Rose Water Jam

Name: Rhubarb Rose Water Jam
Prep time: 1 h
Cook time: 1 h
Total time: 1 h
Yield: 50
Cuisine: Global
Ingredients: 4 Tbsps fresh juice from 3 lemons; 4 teaspoons Pomonas Universal Pectin; 1 drop red food coloring (optional); 907 grams rhubarb, diced (about 12 stalks); 3 Tbsps rose water; 473 milliliters sugar; 2 teaspoons calcium water (included in the Pomonas packet)

Rhubarb Rose Water Jam might be just the condiment you are searching for. This gluten free, fodmap friendly, and vegan recipe serves 50. One serving contains 37 calories, 0g of protein, and 0g of fat. It will be a hit at your Mother's Day event. Head to the store and pick up juice from 3 lemons, calcium water, food coloring, and a few other things to make it today. From preparation to the plate, this recipe takes approximately 1 hour.

Instructions

Whisk together sugar and pectin a medium bowl and set aside.

Ingredients you will need

Pectin

Sugar

Equipment you will use

Whisk

Bowl

Combine rhubarb and 1/2 cup water in a large saucepan. Bring to a boil, then reduce heat, cover, and simmer just until the rhubarb breaks down, 10 to 12 minutes.

Ingredients you will need

Rhubarb

Water

Equipment you will use

Sauce Pan

Measure 4 cups of stewed rhubarb (if you have extra, reserve for another use). Return 4 cups of rhubarb to saucepan.

Ingredients you will need

Rhubarb

Equipment you will use

Sauce Pan

Add lemon juice, rose water, calcium water, and food coloring (if using) and bring to a boil over medium-high heat.

Ingredients you will need

Food Color

Lemon Juice

Rose Water

Water

Add the sugar-pectin mixture and return the fruit mixture to a boil, stirring constantly. Boil hard for one minute.

Ingredients you will need

Pectin

Fruit

Sugar

Remove the pot from the heat and skim any foam from the surface of the jam with a cold metal spoon. Ladle jam into hot sterilized jars and process them in a hot water bath for 10 minutes.

Ingredients you will need

Water

Jam