Rhubarb Rose Water Jam Recipe

• 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)

1. Whisk together sugar and pectin a medium bowl and set aside.
2. 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.
3. 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.
4. 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.

sugar, universal, rhubarb, fresh juice from, water, calcium water, drops red food coloring

Taken from www.seriouseats.com/recipes/2012/04/rhubarb-rose-water-jam-recipe.html (may not work)