When cooking with flowers, a little bit goes a long way

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When cooking with flowers, a little bit goes a long way

Strawberry-Rhubarb Jam with Rose Water

Yield: Makes 2 cups
Ingredients:
½ pound strawberries
½ pound rhubarb, cut into small pieces
2/3 cup sugar
2-3 teaspoons rose flower water
Method:
Hull and cut the strawberries into small pieces. Combine with the rhubarb in a wide-bottom pan with the sugar and place on low heat to slowly melt the sugar.
Turn up the heat to medium-high and simmer the mixture for about 10 minutes or until it is thick and glossy looking. Make sure to stir often so the mixture does not stick.
Remove from heat and add the rose flower water. Chill completely and store in fridge.

When cooking with flowers, a little bit goes a long way

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