Wash, clean and cut the rhubarb into 1 cm thick pieces, mix with Viennese jelling sugar and cover and refrigerate overnight.
Then bring to a boil while stirring.
Stir in the peeled, cored and coarsely chopped apples and cook for 6-8 minutes.
Make a jelly test.
Carefully wash the rose petals and pat dry. Remove saucepan from heat, stir in petals, pour jam to rim in prepared jars and seal.
After a few minutes, turn the jars upside down so that the petals are well distributed.
Preparation Tip:
The rhubarb jam tastes especially good on homemade waffles.
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