Total Time
30mins
Prep 30 mins
Cook 0 mins

A great jam for scones.

Directions

  1. In a large sauce pan, combine rose hips, water, rhubarb and salt.
  2. Boil rapidly for 2 minutes.
  3. Add 2 cups sugar and lemon rind.
  4. Boil again, rapidly for another 2 minutes.
  5. Carefully pour into sterilized jars and seal.
  6. Process in hot water bath for 15 minutes.