Rose Petal Jam

Preparation info
  • Makes about

    1.75-2-5 kg

    • Difficulty


Appears in
Josceline Dimbleby’s Complete Cookbook

By Josceline Dimbleby

Published 1997

  • About

It was on a trip to Turkey as a young girl that I first tasted rose petal jam. The jar captivated me: it bore a romantic, old-fashioned label showing a flopping damask rose and contained a clear pink, syrupy jam, dotted with translucent petals. I have returned to Turkey frequently since then and every time I look forward to a breakfast of thick yoghurt into which I stir a generous dollop of the scented, runny jam. Here at home I love it on toasted white bread or muffins and I use it as a to