It may be cheating using dried edible rose petals but at least it is honest. After several attempts last summer using, shall we say borrowed rose petals from around my village and from some kind neighbours the results could only be described as syrup of compost. It was absolutely disgusting and not worth getting up at the crack of dawn walking Treacle whilst I was gathering my freshly ‘picked’ supplies. So, I have devised a reliable recipe which uses dried edible rose petals, available online or in smaller amounts in supermarkets. By soaking these overnight in apple juice, they release the most amazing colour and begin to soften. The apple juice is then strained and boiled with some of the petals which softens them further. Jam sugar and lemon juice are then added, these together with the apple juice are high in pectin so a gel is easily formed. Once the jam reaches setting point a little rose water essence is added to enhance the already present rose flavour. This helps give a delicious aroma too. So instead of a whiff of compost you will know you are about to enjoy a floribunda sensation. Excellent with scones and cream or simply on toast.
25g edible dried rose petals
1 litre clear apple juice
1 kg jam sugar or preserving sugar
The juice of 2 lemons, strained
5ml (1 tsp) rose water essence
3-4 sterilised jam jars & waxed discs
- Place the rose petals in a large jug and add the apple juice. Cover and leave in cool place overnight.
- Strain the rose petals, reserving the apple juice.
- Place the apple juice in a large saucepan and place on a low heat.
- Weigh out 100g of the soaked rose petals (they are heavier now). Discard any leaves or tight buds and add to the apple juice. Simmer gently for 10 minutes.
- Add the jam sugar and lemon juice and stir gently until dissolved.
- Bring to the boil and boil for 3-4 minutes until setting point is reached. Place a small amount on a chilled plate to do the ‘wrinkle test’.
- Leave to cool for 10 minutes to allow the petals to settle. Then stir in the rose water essence.
- Carefully pour the hot jam into the sterilised jam jars and cover with waxed discs before securing with a lid.
- Label and store in a cool dry place.
- Serve with freshly baked scones (see previous post) and cream.