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Ingredients
- 2.5 c sugar
- 1 c rose petals
- 2.5 c water
- juice of one lemon
Details
Servings 3
Preparation
Step 1
very gently rinse and drain the rose petals and place them in a large bowl with 1 c 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 color, 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 a boil. all to boil until the syrup thickens and the petals no longer float (30-40 mins) It won't be thick like jam, but a nice syrup.
while still hot, place jam in clean, sterile jars and allow to cool.
this jam is good on pancakes, stirred into yogurt or on bread fresh out of the oven.
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