Rhubarb Rose Water Jam
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.
Whisk together sugar and pectin a medium bowl and set aside.
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.
Measure 4 cups of stewed rhubarb (if you have extra, reserve for another use). Return 4 cups of rhubarb to saucepan.
Add lemon juice, rose water, calcium water, and food coloring (if using) and bring to a boil over medium-high heat.
Add the sugar-pectin mixture and return the fruit mixture to a boil, stirring constantly. Boil hard for one minute.
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.