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Rose Petal Jam
- Serve
4 to 6
unless otherwise stated. - Difficulty
Easy
By Jennifer Paterson and Clarissa Dickson Wright
Published 1999
The old-fashioned, heavily scented, red roses are best for this. Clearly one should be careful to use ones that have not been sprayed with pesticide.
Ingredients
4 cups 3 cups 3 cups
Method
Carefully rinse the rose petals and snip off white bases. Place the petals in a bowl and gently mix in half the sugar. Cover the bowl and leave overnight.
The next day, put the remaining sugar and the water on to boil, stirring to dissolve the sugar. Add the lemon juice and boil for a further 5 minutes.
Leave aside to cool until just warm, then stir in the rose petals. Put back
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