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
