As I was walking through my garden this morning I noticed many roses in bloom. Some getting ready to shed their petals, and it made me think what a waste of such beautiful, delicate and fragrant flowers. Lightbulb went off in my head, what better way to use them than to make rose jam. So sweet and aromatic, spread on toast, pancakes,plain yogurt or whatever else you fancy.
Rose Jam (makes about 2 cups)
- 10 oz Rose Petals ( pref. those from roses already in bloom they are most fragrant)
- 2 1/2 Cups Granulated Sugar
- 600 ml water
- Juice from one lemon
Place the petals in a large bowl and fill with as much water as it can hold without petals draining out, they are very light. Gently swish them around to remove any debris or bugs. Yuck, I know, but when things come from nature, they come with some wildlife attached. When they are cleaned, place them in a colander to drain.
Shake the colander gently to get rid of some of that extra water. Next, place the petals in a bowl, and sprinkle with 3/4 cup of the sugar, and the juice of one lemon. Now, you want to gently masage the petals in order the release as much aroma as possible, you want that in your jam. The mixture will wilt down.
Add the rest of the sugar and water to a pot and bring to a boil. Gently place your petal mixture ( including the liquid it released) into the pot of boiling water and reduce to simmering. Let simmer 30-60 mins.
Place in jar, let cool and refrigirate. Will last approx 2-3 weeks.