Rose Petal Jam
4 cups Petals taken from your Favourite Rosebush
2 1/4 cups of Sugar
Juice of 1 Lemon
1 cup Fresh Water
(Makes about 1 1/2 cups)
Cut away the botome of each petal, as this part can make the jam taste bitter. Place
the petals in a preserving pan and pour over the water. Heat very gently for about 30
minutes to extract the colour and
fragrance and then remove the petals a put aside.
Add the sugar and lemon juice to the pan and make sure all the sugar has dissolved.
Boil the mixture rapidly, allowing most of the liquid to evaporate.
When you are left with a very thick syrup, put the petals back in and stir through the
mixture to distribute evenly. As only a small amount of this jam is used at any one
time, it is better kept in small, 4 oz jars.
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