Mint, Rose And Rhubarb Jam

• 1 rhubarb stalk, chopped into 1/4 inch pieces
• 3-4 sprigs fresh mint, stalks and all (reserve a few leaves for garnishing)
• 2 - 3 tablespoons rose jelly (Depends on the sweetness and strength of the rose jelly. If you can't find any in your local grocery store, just add another spoonful of honey)
• 1 - 2 tablespoons Honey
• 1/2 lemon, zested and juiced
• 1/2 orange, juiced
• 2 star anise
• 1 pinch salt

1. Add all ingredients to a small/medium sized saucepan. Place over medium heat. (Yes, it really is that easy )
2. Stir frequently with a rubber spatula to help break down the rhubarb pieces ensure nothing sticks to the bottom and burns. You want to see a slow simmer. If it looks more like your pre-jam mixture is boiling, reduce the heat.
3. When the jam has reached the consistency you prefer (see 3rd picture for a reference), take the pan off the heat and set aside to cool.
4. Once cooled, strain out the solids. (If you love mint like me, I would recommend re-adding the cooked leaves.) Serve on toasted bread, freshly baked croissants, swirled through oatmeal, or anything else your heart desires in the morning to go along with your cup of coffee. Garnish with the reserved mint leaves, either whole or chopped.

rhubarb stalk, mint, rose jelly, honey, lemon, orange, anise, salt

Taken from food52.com/recipes/70982-mint-rose-and-rhubarb-jam (may not work)