Marigold Fairweather's favorite Rose Petal Jam Recipe
4 cups fresh, fragrant, dark red rose petals (only use home-grown, or roses you KNOW haven't been sprayed!)
3 cups sugar
2 cups water
juice of 1/2 lemon
Snip white base from each petal with scissors, keep the red part, & wash very gently in cold water
Layer petals carefully in a glass, ceramic, or enamel bowl, & sprinkle each layer with about 2 tablespoons of the sugar, cover with a clean tea towel, & leave it overnight
Next day, dissolve the remaining sugar with the water in a heavy based pan, stirring occasionally until dissolved, then bring to boil, add lemon juice, & boil 5 minutes without stirring.
Remove syrup from heat & cool to lukewarm
Gently add rose petals & their liquid, return pan to heat & boil gently 15 minutes, or until syrup is thick when tested in a cold saucer.
Ladle into warm, sterilized jars, & seal when cool
***
The first time I made this, many years ago, I didn't think my jam was thick enough, so added pectin, & ended up with such a firm toffee, I couldn't even get it out of the jars! I ended up heating it, spooning it out of the glass, and incorporating it into rice puddings, rhubarb crumble, and assorted cakes & biscuits.
Later, I bought a jar from an Lebanese supermarket, and found the commercial jam was runny anyway!
Home made tastes best, and is delightful on scones...
