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Rose Petal Jam

  • 1 pound dark red rose petals
  • 3 cups sugar (Diabetics can substitute fructose)
  • 1 1/4 cup water
  • 1 tbls. lemon juice
  • 3 tbls. rosewater

Snip white bottoms from rose petals and discard. Chop petals coarsely. In a large bowl, combine chopped petals and 1/2 cup sugar. Let stand, covered, for 48 hours. Wash three half-pint jars in hot soapy water and rinse. Keep hot until needed and prepare lids as manufacturer suggests. In a large saucepan, cook water, lemon juice and remaining sugar over low heat until sugar dissolves, stirring continuously. Add rose petals and liquid. Increase heat and boil rapidly for 20 minutes. Remove from heat. Stir in rosewater. Skim off foam if necessary. Let stand 5 to 10 minutes. Ladle hot jam into 1 hot jar at a time. Wipe rim of jar with clean damp cloth. Attach lid. Fill and close remaining jars. Place in boiling water bath canner and process for 10 minutes to seal or place in refrigerator for immediate use. Jam has a thick, syrupy consistency.

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