posted by Mimi Hiller 01-05-101 7:44 PM
Ann Seranne's Rose Petal Jam
1 lb. Petals from fresh red roses
2 cups Sugar
1/2 cup Water
Rinse the petals gently and dry them.
Dissolve the sugar in the water and stir into the petals. Place the petals and sugar in a shallow pan, cover with a sheet of glass and place under clear sun for 8 hours.
Place in a kettle. Bring the mixture to a boil and simmer 20 minutes, stirring constantly. Pour into jars and seal.
Rose Petal Jam
1/4 kg. fresh red rose petals
1/2 teaspoon citric acid
1/4 kg. sugar
4 cups water
Juice of half a lemon
Cut off the white ends of the rose petals. Rub half the petals with the citric acid. Put the other half of the rose petals in a pan with 4 cups of water, bring to the boil and cook for about half an hour. Strain and add the sugar.
Bring to the boil again, and add the lemon juice and the rose petals rubbed with citric acid. Simmer over a low flame until the jam begins to thicken.
Transfer to a clean, dry jar, close tightly, and store in a dry, dark, cool place.
Rose Petal Jam
1 cup fresh rose petals (must never have been sprayed with any chemicals)
3/4 cup water
Juice of 1 lemon
Puree in blender until smooth. Slowly add 2 1/2 cups sugar, blend till all sugar has dissolved; (leave in blender). Stir 1 package pectin (ie. Sure Jell) into 3/4 cup water, bring to a boil, and boil hard for 1 minute.
Pour mixture into blender with rose petal mixture until well blended. Do this very quickly - it sets up FAST!! Pour into baby food jars. Let set for 6 hours, till firm. Will keep one month in refrigerator. Freezes well.
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