About this recipe:This rose petal jam is exquisite in every way from the light aroma to the gorgeous colour. An ideal special preserve for Mother's Day.
Makes: 1 300ml jar rose petal jam
100g rose petals
600g caster sugar
2 tablespoons lemon juice
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Method Prep:10min › Cook:20min › Ready in:30min
Take a large rose, gather all the petals together and cut in such a way, that the white portion of the petals remains attached to the flower. If the petals have already been removed, trim the bottoms with a knife.
Weight the petals to ensure the final amount is 100g. Place the petals in a mortar and add 100g caster sugar. Grind with the pestle until a paste forms.
Separately make a syrup using 500g sugar and 200ml water with lemon juice. Let the syrup simmer for 5 to 7 minutes, then add the freshly made rose petal and sugar mixture and cook the jam for 10 to 12 minutes. Transfer to sterilised jam jars and seal. Store in a cool place until needed.
You can experiment with flavours – like cinnamon or orange juice. Have fun!
Serve with tea, use as filling in buns, combine with cottage cheese. Bon appetit!
Very nice but very time consuming. Made this three times gradually increasing amount of petal processing. Last batch of petals were almost pureed in a mini food processor, otherwise you get petal fragments stuck in your teeth. Awful lot of washing up. - 09 Jul 2016