Rose Petal Jam

By MJH

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.

Details

Servings 1
Adapted from cordarogarden.blogspot.com

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.