Categories: Jams 
      Yield: 1 servings 
  
      2 lb Rhubarb, trimmed weight 
      1 lb Small strawberries 
           -- slightly underripe 
    1/2 lb Highly scented rose petals 
  1 1/2 lb Sugar 
      4 sm Juicy lemons 
  
  Rhubarb is an unreliable setter so the inclusion of lemon juice in this 
  recipe is essential and I like to play it safe by cooking the lemon pips 
  with the fruit in order to extract their pectin.  Slice the rhubarb and 
  layer it in a large bowl with the whole hulled strawberries and the sugar. 
  Pour on the lemon juice, cover and leave overnight. 
   
  Tip the contents of the bowl into a preserving pan.  Add the lemon pips 
  tied in a muslin bag and bring gently to a boil.  Boil for 2 minutes then 
  tip the contents of the pan back into the bowl.  Cover and leave in a cool 
  place over night once more. 
   
  Put the rhubarb and strawberry mixture back into the pan.  Pinch out the 
  white tips from the bases of the rose petals and add the petals to the pan, 
  pushing them well down among the fruit.  Bring to the boil and fast boil 
  until setting point is reached, then pot in warm sterilised jars in the 
  usual way. Makes enough to fill 6 or 7 jars.