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Rhubarb Rose Water Jam Recipe
Ingredients (7)
- 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)
Directions
Learn how to make this recipe at Serious Eats