This is one of my favourite Jam recipes of all time. My mum first made it from an old rose bush that is full of deep red blooms. I struggle to grow roses in the Queensland humidity but I am lucky enough to have a beautiful edible flower grower nearby. You don't need to have deep red roses for a luscious colour, pink and pale pink petals make a pretty pink jar of love!
1 ½ cups of water
60 grams rose petals (approx. 2 cups lightly packed or 2/3 cup dried
2 cups organic cane sugar
3 tablespoons fresh lemon juice
1 teaspoon fruit pectin
Place water and roses in a saucepan. Bring to a gentle simmer for 10 minutes, uncovered
Add 1 ¾ c of sugar into the simmering petals. Stir till dissolved.
Add freshly squeezed lemon juice. The lemon juice brings out the beautiful colours of the petals.
Lower heat and simmer for 10 minutes.
In a small bowl, combine the remaining ¼ cup sugar and pectin.
While stirring the jam add the pectin/sugar mixture, sprinkle by sprinkle to ensure pectin incorporates without clumping.
Simmer gently for 20 more minutes.
This keeps for 2 months in the fridge, but can also be frozen.
Makes a delicious topping for scones, toast, and even ice-cream.