Delicate Rose Petal Jam Recipe
Choose your rose petals carefully, avoiding any dead or discolored areas. Ideally you should try to collect your petals from the most fragrant roses you can find, preferably when they have become full. The color of the petals will determine the colour of your jam. Rose petal jam is delicious when served with bread, toast, scones, muffins and cakes, adding a fragrant touch of summer sunshine to any tea.
18oz of fresh rose petals
18oz of caster sugar
1 litre of water
juice of 2 lemons
Place the remainder of the sugar into a saucepan with the water and lemon juice and heat the contents gently, stirring all the time. Before the mixture reaches boiling point, add the rose petal and sugar mixture and keep stirring while keeping the liquid to a steady simmer for around 20 minutes. Now bring the saucepan to a good rolling boil and keep boiling for around 5 minutes or so, until the mixture thickens.
To test if the jam is ready, do the ‘set test’… drop a spoonful of the mixture onto a chilled plate and if keeps its shape the jam is ready. Pour the mixture into clean sterilised jars and allow to cool.
It is very important to sterilise your jars properly to prevent bacteria from forming in the jam, particularly if you don’t plan to use all your jam up quickly. You can sterilise your jars by filling them with boiling water and allowing them to stand for a few minutes, or by placing them in a warm oven for a few minutes.