Rhubarb Redux

Here are the mini upside-down rhubarb cake/scones I made using the recipe from the Trib I posted earlier. They were tastier than I had imagined. I couldn't get the caramel to cook quite right though - kept crystallizing out of solution on me, but it all worked out in the end.

And I thought I would share the recipe I found for Strawberry, Rhubarb, and Rose Petal Jam from "Prairie Home Breads" by Judith Fertig. The natural pectin from the lemon seeds helps to set the jam.

Strawberry, Rhubarb and Rose Petal Jam
Makes 6-7 half pints

2 lb rhubarb, trimmed and stalks cut into 1" pieces
1 lb slightly underripe small strawberries, hulled and halved
6.75 cups sugar
4 lemons, halved
3 cups fragrant unsprayed rose petals or 1 tsp rose water

1. Place rhubarb and strawberries in a large bowl and pour sugar over them. Squeeze the juice of the lemons over the sugar. Stir to mix. Cover with plastic wrap and let sit overnight at room temp. Remove seeds from lemons and store in refrigerator overnight in plastic bag.
2. Next morning, transfer rhubarb and strawberry mixture to a large saucepan. Put lemon seeds into a small muslin bag or wrap in square of cheesecloth and tie the corners together, and place the bag in the saucepan. Bring mix to boil over medium high heat and boil for 2 minutes, then transfer mixture back into the bowl. Cover and refrigerate overnight.
3. The next morning, sterilize 7 half-pint jars and lids, keeping jars warm.
4. If using rose petals, pinch/cut out bitter white part at the base of each petal. Put rhubarb mixture into large saucepan and stir in rose petals or rose water. Bring to boil over medium high heat and boil until the mixture reached 220 degrees on a candy thermometer and coats the back of a spoon (~8 mins). Remove the muslin/cheesecloth bag.
5. Funnel the jam into hot sterilized jars leaving 1/4" headspace. Remove bubbled with sterile spatula and then cap jars according to manufacturer's directions. Process jars for 10 mins in boiling water bath, then let jars cool and check for seal. Store in cool, dark place and refrigerate after opening.