LOCATION: Recipes >> Preserving >> Rosepetal Jam 02
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Rosepetal Jam 02
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Rose Petal Jam
1 pound dark red rose petals
3 cups sugar (Diabetics can substitute fructose)
1 1/4 cups water
1 tbls. lemon juice
3 tbls. rosewater
Snip white bottoms from rose petals and discard. Chop petals
coarsely. In a large bowl, combine chopped petals and 1/2 cup
sugar. Let stand, covered, for 48 hours.
Wash three half-pint jars in hot soapy water and rinse. Keep hot
until needed and prepare lids as manufacturer suggests. In a large
saucepan, cook water, lemon juice and remaining sugar over low heat
until sugar dissolves, stirring continuously. Add rose petals and
liquid.
Increase heat and boil rapidly for 20 minutes. Remove from heat.
Stir in rosewater. Skim off foam if necessary. Let stand 5 to 10
minutes. Ladle hot jam into 1 hot jar at a time. Wipe rim of jar
with clean damp cloth. Attach lid. Fill and close remaining jars.
Place in boiling water bath canner and process for 10 minutes to
seal or place in refrigerator for immediate use.
Jam has a thick, syrupy consistency.
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