Early summer is when my rugosa roses are at their finest. The tall bushes are covered with magenta blooms that have a great classic rosy smell- it's heavenly! Last year, I tried a recipe for Turkish rose petal jam, as you may recall. It was fun, but the jam itself was rather syrupy. This year, I tried a new recipe, and it's great! Here it is:
Rose Petal Jam
1-3 cups (depending on how bright and fragrant you want the jam) fresh rose petals from bushes that have NOT been sprayed with chemicals
3/4 cup water
juice from 1 lemon (about 1/4 cup)
2 1/2 cups sugar
1 package powdered pectin (like Sure Jell)
3/4 cup water
Put the first 4 ingredients in the blender and blend really well. Pour into a pan and boil till sugar is dissolved. In a separate bowl, mix pectin and remaining water, then add to boiling pot. Boil hard 1 minute, pour into prepared jars and seal in a water bath like regular jelly. Makes about 3 to 3.5 cups of jam.
It's an acquired taste, but we like it on anything toasted: bread, english muffins, warm lemon scones....
4 comments:
Warm lemon scones sound fabulous! How do you make them?
I'm away from my recipes for a week or so, but when I get back I'll post that, too. They're English scones, though, not the western type to which you might be accustomed.
Can't wait! I hope you are doing something fabulous away from your recipes!
I hope there is some left when we come visit in September! I don't exactly have my own rose bushes to work with here...
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