Rose Petal Jam is one of those luxury scented preserves that when opened in the cold depths of winter, instantly reminds you of summer days and the heady aroma of garden flowers. If you are fortunate enough to have some roses left in the garden before autumn frosts take hold, make this jam!
It’s a straight-forward recipe and not a jelly that requires dripping and straining overnight in a muslin bag. Now, don’t get me wrong, I do enjoy making jellies occasionally, when time allows, but in all honesty, I am with Nigella’s school of thought on this one..life is too short! Plus the yield from jelly-making can be very disappointing after all the attention and work you have put in. If you have an excess of fruit in your garden..wonderful!!
This is the only jam recipe where I have ever used pectin sugar. Simply because, obviously rose-petals do not contain pectin, which is the setting agent for fruit preserves. I have also added rose-water, but this is optional, I just enjoy the extra aroma and scent when I open the jar.
As with the recipe for rose petal scones, do not use roses that have been sprayed with insecticides or other nasties and only use petals that are perfection. With a scissors trim the yellow or white pith from the base of the petals, time consuming I know, but can be done sitting down, and isn’t it a little more enjoyable than say peeling potatoes or crossing brussels sprouts? Enjoy the beautiful aroma in your kitchen and brighten someone’s day and give a jar as a gift..
Yields 4 – 6 220ml jars
To sterilise the jam jars and lids, place 6 in the highest setting in a dishwasher without detergent, or place clean jars in an oven at 140C for 20 minutes boiling the lids for 5 minutes. I always sterilise an extra jar or two just in case it’s needed.
Trim the white or yellow pith from the base of the petals.
Rinse the petals in cold water.
Gently heat 2 pints water and the lemon juice into a saucepan.
Stir in the sugar.
Heat gently until the sugar has dissolved, stirring, but do not boil.
Stir in 8oz of rose petals and simmer gently for 5 minutes.
Bring to a rapid boil, add the rest of the petals and boil for another 5 minutes. Skim carefully if needed and add the rosewater.
Test for set on a chilled plate from the frige and if the teaspoon of jam wrinkles after a moment when pushed gently with your finger it’s ready, remove from the heat, or, if using a sugar thermometer when setting point is reached 105C degrees.
Pour into the warm sterilised jars and seal.
Beautiful used in a classic victoria sponge with cream, on scones or in old-fashioned jam tarts!