Saturday, July 3, 2010

how to: make rose petal jam

Rose Petal Jam
1/2 pound pink or red edible rose petals
2 cups granulated sugar, divided
4 1/2 cups water
Juice of 2 freshly-squeezed lemons (approximately 1/2 cup)
[The tastiest roses are usually the most fragrant.]

Clip and discard bitter white bases from the rose petals; rinse petals thoroughly and drain.

Place rose petals in a bowl and sprinkle enough sugar to coat each petal. Let set overnight.

In a saucepan over low heat, place remaining sugar, water, and lemon juice; stirring to dissolve sugar. Stir in rose petals and let simmer 20 minutes. Increase heat to medium-high and bring to a boil; continue boiling for approximately 5 minutes until mixture thickens and the temperature on a candy thermometer reaches 221 degrees F. or until a spoonful dropped onto a cold plate jells and holds its shape. Remove from heat.

After boiling, transfer the jam into hot sterilized jars. Fill them to within 1/4-inch of the top. Wipe any spilled jam off the top, seat the lid, and tighten the ring around them. Cover, label, and store in a cool place.

so i lied about the last post being the last post-
i found this recipe and couldnt resist blogging it.
Rose petal jam. Have you heard anything more romantic in your whole life?
i have decided that i shall be making this,
as soon as i get home and have found enough roses*

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