Sitting under the shade of an apple tree eating scones spread with good butter and a generous dollop of Rose Petal Jam is a pretty good way to spend time on a sunny, summer’s day. Eating the same on a cold winter’s day brings back happy memories of summer.
Drop onto ice cream (think retro banana split) or dribble over raspberry pavlova. Spoon onto brioche or sandwich between sponge layers. Eat by the teaspoonful when nobody’s looking.
Rose Petal Jam Recipe
- 1 litre rose petals
- 680 grammes granulated sugar
- 260 ml water
- Juice of 1 lemon
- small pot of apple pectin
Take a pair of scissors to first cut off and discard the tough base from the rose petals and then snip the petals into strips over a bowl. Add 340 grammes of the sugar to the bowl, gently pound to break down the petals a bit , cover and leave for 4 to 24 hours, by which time the juices from the petals should have been drawn out.
Next, put the water, lemon juice, pectin and remaining sugar into a preserving pan, tip in your mushy petal mixture and stir over a low heat until the sugar has dissolved.
When the sugar has dissolved, turn the heat up and boil until setting point is reached. A small batch like this in a large preserving pan should only take five or six minutes. Then pot into small jars.
The petals give the jam a bit of substance, a little something to chew on.