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. Drop onto ice cream (think retro banana split) or dribble over raspberry pavlova. Eat by the teaspoonful when nobody’s looking.