This delicious Rose Petal Jam Recipe can be made using garden roses and will brighten any meal.
Roses offer another bonus because besides being beautiful: You can eat them and there are few things more delightfully different — or easier to make — than Rose Petal Jam. Since you do not cook the petals you faithfully capture all the flavor, fragrance and color of the fresh roses . . . and serving this jam has added immeasurably to my reputation as a cook!
Here's how: Simply take your freshly opened roses — any color — grasp as many petals as you can, hold them between your finger and thumb and snip the white bases (which are bitter) from all of them at once with a pair of scissors.
Blend one cup of petals in a blender with 3/4 cup water and the juice of one lemon. Blend until smooth, gradually adding 2 1/2 cups of sugar and keeping the blender running until all sugar is dissolved. Reserve.
Now stir one package of pectin (Pen-Jel or Sure-Jel) into 3/4 cup water. Bring to a boil and boil hard for one minute, stirring constantly.
Pour the pectin into the rose-sugar mixture and continue slowly running the blender until all ingredients are thoroughly mixed. Pour into jars, cool, seal and refrigerate. This may also be frozen and is wonderful on muffins or hot biscuits some cold winter day when the sky is overcast and you are longing for a bit of bright June sunshine.
Read more about rose gardening tips, edible rose and rose craft recipes: Edible Roses.
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