Jacky’s rhubarb jam | The Cook and the Curator | Sydney Living Museums
blogs.sydneylivingmuseums.com.au
Experience a delightful Regency treat with Jacky’s rhubarb jam, infused with rosewater. Perfect for scones or simply enjoying its rich flavor.
Ingredients
- 500g red rhubarb stalks, roughly chopped
- 500g sugar
- 1 lemon (juice and grated zest)
- 2 teaspoons rosewater
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