Rose Petal Jam
Makes about 700 grams of jam
- 600 grams of white caster sugar
- 200 grams of rose petals, preferably red or dark pink with a strong perfume
- 600 ml water
- The juice of one lemon
Very gently rinse and drain the rose petals and place them in a large bowl with 200 grams of the sugar and the lemon juice. With your hands, massage the rose petals with this mixture until you reduce the petals to a sort of “paste.” The petals should remain whole, not torn, but with the sugar and lemon they will release colour, perfume and wilt.
In the meantime, add the rest of the sugar to the water and heat in a large saucepan until the sugar dissolves. Add the rose petals and bring to the boil. Allow to boil until the syrup thickens and the petals no longer float (about 30 minutes). Remember this is a jam made from flowers, not fruit pulp! It won’t be jammy, but more a lovely silky syrup. Keep an eye on it, and stir every now and then.
While still hot, place the jam in clean, sterilised jam jars and allow to cool. This delicately perfumed jam is beautiful on fresh white bread or brioche, with or without a little unsalted butter. Stirred into some plain organic yogurt is divine!
