rose petal jam. how luxurious! and how better to enjoy roses from the garden than by extolling their fragrance and eating them?
there is a massive variety of recipes available, and this is only my first attempt (i've been promised bags of petals from a colleague's garden to practice on). i've made 500ml batches to test the method:
60g fresh, unsprayed petals (the more perfumed, the better)
1.5c caster sugar
0.75c water
1/4tsp citric acid or 1/2tsp lemon juice
wipe or gently rinse bugs off each petal. with small scissors or fingertips, remove the pale pit of each petal (the part that connects the petal to the centre of the flower- if left on, the result will be bitter). in a medium glass or ceramic bowl, gently use a fork to bruise the petals with 0.5c of sugar. cover with cling wrap and leave overnight (or at least for a few hours)
the next day, mix the remaining sugar and water in a small pan. bring to a gentle boil, and cook until a slightly thick syrup results. add in petals and citric acid/lemon, and cook on the lowest possible heat for up to 10 minutes or until jam is a little sticky on the back of a spoon.
