This recipe is inspired by my hand cream. Is that the weirdest thing to admit to? Maybe but it is true- Molton Brown’s rhubarb and rose range is gorgeous and when something smells good enough to eat, you have to make it into something to eat! So my rhubarb and rose jam was born. The last meeting of Bolton and Wigan Clandestine Cake Club was kindly sponsored by Tate and Lyle who supplied us with some jam sugar, so I thought that I would put it to good use along with the remaining rhubarb in the garden which was starting to look a bit ropey.
The sugar is a 1:1 jam sugar meaning that you should use equal amounts of fruit and sugar. But I wanted to keep some of the tartness of the rhubarb so decided to go easy on the sugar and have a slightly soft set jam instead. I am so glad I did as I think it has resulted in a lovely rhubarb and rose jam which has a delicate aftertaste of rose rather than it being in your face floral.
The addition of rose makes me whimsical and romantic- it is like a final waft of summer when you unscrew the lid. As the nights get darker and the mornings get more taxing, this could be a cure for the winter blues.
I am currently eating healthy amounts spooned onto hot crumpets which I scoff on the way to work.
*** Did you look at the recipe and think ‘that’s weird, there is definitely an orange in there’? Well I forgot to then add it to the jam, but it was so good I wrote the recipe without it. Yes, I am an idiot! ***