Wednesday, 15 February 2012

Rose Petal Jam

An unusual jam with a strong distinctive flavour. Deep red heavily scented roses are the best to use.


  • 225g rose heads
  • 450g sugar
  • juice of 2 lemons
  1. Pick the roses when they are in full bloom, remove the petals & snip off the white bases.
  2. Place the petals in a small bowl, add 225g of sugar. Cover the petals & sugar & leave overnight to exact the scent & darken the petals.
  3. Pour 2 pints of water and the lemon juice into a saucepan. Stir in the remaining sugar. Heat gently until all the sugar has dissolved . DO NOT BOIL
  4. Stir in the rose petals, simmer further for about 20 minutes. Bring to the boil , boiling for about 5 minutes until thick. 
  5. Pot, cool  & cover in your usual way.