Rose Petal Jam recipe
information
An unusual jam, with a strong, distinctive flavour. Deep-red heavily scented roses are the best to use.
ingredients
225 g (8 oz) rose heads
450 g (1 lb) sugar
juice of 2 lemons
450 g (1 lb) sugar
juice of 2 lemons
method
1. Pick the roses when they are in full bloom, remove the petals and snip off the white bases.
2. Place the petals in a bowl and add 225 g (8 oz) sugar. Cover and leave overnight. This will extract the scent and darken the petals.
3. Pour 1.1 litres (2 pints) water and the lemon juice into a saucepan and stir in the remaining sugar. Heat gently until the sugar has dissolved, but do not boil.
4. Stir in the rose petals and simmer gently for 20 minutes. Bring to the boil and boil for about 5 minutes, until thick. Pot and cover in the usual way.
2. Place the petals in a bowl and add 225 g (8 oz) sugar. Cover and leave overnight. This will extract the scent and darken the petals.
3. Pour 1.1 litres (2 pints) water and the lemon juice into a saucepan and stir in the remaining sugar. Heat gently until the sugar has dissolved, but do not boil.
4. Stir in the rose petals and simmer gently for 20 minutes. Bring to the boil and boil for about 5 minutes, until thick. Pot and cover in the usual way.
serving amount
makes about 450 g (1 lb)
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more information
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