- 1
Ingredients
- 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)
- All roses that you intend to eat must be free of pesticides.
- Do not eat flowers from florists, nurseries, or garden centers.
- In many cases these flowers have been treated with pesticides not labeled for food crops.
- The tastiest roses are usually the most fragrant roses.
Preparation
Step 1
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.