Rhubarb-rose conserve with cherries from The Blue Chair Jam Cookbook by Rachel Saunders

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Notes about this recipe

  • spharo00 on June 05, 2012

    This conserve is very sweet and sticky, with plump cherries throughout. It tasted completely like cherry jam to me. I couldn't pick up on the rhubarb at all. This is much thicker than the jams I've made in the past, so I may have cooked it a few minutes too long. The author recommends adding a few drops of rose water at the end. I use rose water often and ended up adding a full teaspoon before I could truly taste and smell it. She did add that the flavor of the rose water would be muted after the conserve cools so it seemed a good amount to me. It may be too much for others. I did have some trouble with a couple of my jars not sealing. Hers is a different method than most, so I am not sure if this was due to some error on my part or to the canning method itself. Perhaps it isn't as reliable as others, but I'm not sure.

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