Rose Petal Jam2020-06-10
- Prep Time : 10m
- Cook Time : 25m
- Ready In : 35m
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Homemade Rose Petal Jam- a simple delicious recipe made with wild rose petals, perfect on toast, scones or crepes, or spooned over ice-cream or cake. It was really easy to make in less than an hour! If you’ve never tried making your own homemade jam before, you’ll find that rose petal jam is fairly simple. It is such a wonderful, delicate flavor. Jars of rose petal jam make wonderful gifts for foodie friends and homemade preserves are always popular presents to receive.
Rose is very respectful among the flowers. It has three main medical properties: It is soothing, cooling, and moisturizing. The rose also offers a soothing property to the nerves and emotional/psychological state of mind, nervous tension and heart disease. Rose hips are great source of vitamins C, D, A and E. They also contain citric acid, malic acid, zinc and bioflavonoids.
Most roses are edible. The flavor of roses is distinct and it looks as wonderful as it tastes. Some roses are tastier than the others are. Fragrant red and pink roses are often used for the jam, as they keep their aroma and flavor during the cooking.
- 600 grams of white caster sugar
- 200 grams of rose petals, preferably red or dark pink with a strong perfume
- 2 cups water
- The juice of one lemon
First thing first, we have to wash our roses properly to remove bugs, and then cut off the white bottom of each petal.
Place the rose petals into a bowl and sprinkle the sugar over them to make sure that each petal is coated. Leave the bowl in a cool spot – refrigerator overnight or for a few hours to allow the scent of the rose petals to infuse into the sugar.
Place the remaining sugar into a saucepan with the water and lemon juice and heat the contents gently, stirring all the time. Before the mixture reaches boiling point, add the rose petal and sugar mixture and keep stirring while keeping the liquid to a steady simmer for around 20 minutes.
Allow to boil until the syrup thickens and the petals no longer float for around 5 minutes.
While still hot, place the jam in clean, sterilised jam jars and allow to cool.