This year my rugosa roses bloomed well before the arrival of the rose-eating japanese beetles. They look wonderful and smell fantastic, and I thought maybe it was a good time to make rose-petal jam, a Turkish specialty we learned to love there. I have two recipes for it, so I tried one. It was quite fun, although the final result is rather syrupy. It might take some experimenting to find the right balance for a real jam. However, it's delicious and the kids now ask for "butter and rose petal jam" sandwiches. I'm anxious to make lemon scones to try it on, too. Maybe in the fall I'll tackle rose-hip marmalade....
2 comments:
Aren't you going to share your recipe? And does this work with any roses?
Any roses that haven't been sprayed and you would feel good about eating. They should be fragrant, obviously. I'll post the recipe I have with a few suggestions.
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