Instructions: Wipe the rhubarb and cut into small pieces. Put in a bowl and cover with the sugar, add the lemon juice and leave to stand overnight.

Next day, wash and chop the rose petals, put in a preserving pan with the rhubarb and sugar mixture and bring to the boil. Boil until setting point is reached. Pour the jam into warm, sterilized jars and seal or cover with paraffin.

Makes 1 3/4 lb. jam (3 to 4 8-oz.
jelly jars).

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.