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LOCATION: Recipes >> Preserving >> Rosepetal Jam 03

Print this Recipe    Rosepetal Jam 03

Rose Petal Jam
Yield: 450 g

225 g rose heads
450 g sugar
1.1 litres water
2 lemons; juice only

Pick the roses when they are in full bloom, remove the petals and
snip off the white bases.

Place the petals in a bowl with half the sugar. Cover and leave
overnight. This will extract the scent and darken the petals.

Pour the water and lemon juice into a saucepan and stir in the
remaining sugar. Heat gently until the sugar has dissolved, but
do not boil.

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 the jam.

If you do not get a suficient "rosey" scent and taste, you can
substitute about a teaspoon of rosewater for a teaspoon of water
in the recipe. Some import foods, and liquor stores carry rosewater
for cooking.

I made some rose petal jam from roses that make clusters of tiny
flowers. And, it was SO pretty. But, I had a problem with the
petals separating in the jam as it cooled, and rising to the top,
leaving a small layer of pure jelly at the bottom. Should I have
flipped the jars while cooling?


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