Rose Petal Jam Recipe

How to make Rose Petal Jam ?

Total time 1 hour
Cooking time 40 minutes
Processing 20 minutes

12 cups rose petals
4 cups sugar

Most roses are edible. Roses are not the only flowers that can be used to add a delicious and exotic taste to all types of dishes. The flavor of roses, however, is distinct and immediately recognizable, and it looks as wonderful as it tastes.

Fragrant red and pink old-fashioned double roses (rugosas, floribundas, Old English, damask, and so on) make the tastiest jam. Pick roses in the late morning, after the dew has dried, and before the sun has reached its height. Grasp the entire flower by the tips of the petals and pull it completely off its base. Using scissors, trim off the white section at the base of the petals. (Doing this immediately upon picking the rose allows you to trim a whole flower's worth of petals all at once.) Place the petals in a deep bowl. As soon as you have finished gathering petals, pick over them carefully to remove any insects. Cover them with cold water and drain them; repeat this process several times, until you have removed all dirt, pollen and other debris from the petals. Chop the petals coarsely and place them in a wide, deep pot.

Pour sugar and lemon juice over the chopped rose petals and stir well. Stirring frequently, bring the mixture to a boil over medium heat. Clip a jelly thermometer to the side of the pan; make sure that the bulb does not quite touch the bottom of the pan, but is well immersed in the mixture. Continue to cook and stir until the jam reaches 221�F, or until a spoonful dropped onto a cold plate jells and holds its shape.

Ladle the jam into 4 oz., 8 oz. or 12 oz. canning jars sterilized in boiling water, cap with sterilized canning lids and rings, and refrigerate. If you wish to store the jam without refrigeration, process the jars in a boiling water bath. Put filled, covered jars in a large kettle with a rack on the bottom, covered by at least 1" of boiling water; once the water returns to a boil, continue to boil for 10 minutes. Remove the jars from water and, without tightening the lids, allow them to cool and to form a vacuum seal, signaled by a popping sound as hot air escapes and the lids snap down.
If you're picking the roses yourself, the best time is in the late morning, after the dew has dried and before the strong afternoon sun. Hold the entire rose by the tips of the petals with the tips of your fingers, pull it off the base, and trim the white sections with scissors - this will save you time.
Do not use petals that have been sprayed with an insecticide which is not intended for use on food.
If put in a pretty jar, this makes a great gift.