Rose Jam Recipe

A fragrant jam made with fresh rose petals.
Ingredients

200g of rose petals

400g of preserving sugar

1 litre of water

Juice of 2 lemons, adding the skins, pips and pith to the mix

15g of powdered Pectin

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1.Break up the flowers and place them on a dry clean tea towel for a few minutes to allow any creatures toescape. We wouldnt recommend washing the petals, the oils are dispersed through the petals and we dont want to waste any of this. Make sure any petals used have not been treated with any chemicals. For some roses, and especially the darker reds, there is a white tip to the petal, where it joined the flower, and this is bitter, so please snip this off before you proceed.

2.Place a layer of petals in the bottom of a bowl and sprinkle over a tablespoon of preserving sugar. Continue to add layers of petals and sugar.

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3.Gently press onto the petals and massage them into the sugar.

4.Cover and leave to rest in the fridge overnight, this will allow the sugar to absorb the perfume.

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5.Dissolve the remaining 100g of preserving sugar in the water, together with the juice of 2 lemons and the cut halves together with the skin, pith and pips (these will need to be removed before bottling).

6.Add the rose petals to the mix and bring to a simmer for 20 minutes. Keep stirring gently to prevent the petals from clumping and at the end of 20 minutes, add in the pectin, again mixing continuously.

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7.Turn up the heat to a boil for a further 5 minutes, then turn off the heat.

8.Fish out the lemons and any pips and decant the mixture into sterilised jars and seal. Cool the jam in their jars and put somewhere cool for storage.