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Rose Petal Jam

  • 225 grams rose heads
  • 450 grams sugar
  • 1 1/10 litres water
  • 2 lemons; juice only

Yield: 450 g. Pick the roses when they are in full bloom, remove the petals and snip off the white bases. Place the petals in a bowl with half the sugar. Cover and leave overnight. This will extract the scent and darken the petals. Pour the water and lemon juice into a saucepan and stir in the remaining sugar. Heat gently until the sugar has dissolved, but do not boil. Stir in the rose petals and simmer gently for 20 minutes. Bring to the boil and boil for about 5 minutes until thick. Pot and cover the jam. If you do not get a suficient "rosey" scent and taste, you can substitute about a teaspoon of rosewater for a teaspoon of water in the recipe. Some import foods, and liquor stores carry rosewater for cooking. I made some rose petal jam from roses that make clusters of tiny flowers. And, it was SO pretty. But, I had a problem with the petals separating in the jam as it cooled, and rising to the top, leaving a small layer of pure jelly at the bottom. Should I have flipped the jars while cooling?

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