Rosehip & Rhubarb Jam

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Rose Hip and Rhubarb Jam

1 cup rose hips 4 cups diced rhubarb 1 cup water 1/4 teaspoon salt 2 cups sugar 1 tablespoon grated lemon rind
Cut slightly under ripe rose hips in half and remove seeds with knife point. Combine rose hips, rhubarb, water, and salt, and boil 1 minute. Add sugar and lemon and boil 1 minute. Remove from heat and pour into hot, sterilized jars. Use two-piece lids and process in boiling water bath

Cooperative Extension Service, University of Alaska