Recipe by French Tart
A wonderful old English Medieval recipe for rose petal jam or rather rose petal conserve, as this is a soft set jam. Serve this elegant and fragrant jam with scones, pancakes or use it to sandwich sponge cakes together........smells heavenly and tastes magical. Make sure that the rose petals you use are not exposed to traffic pollution or have been sprayed with fertiliser. The title is taken from my namesake, the Scottish poet Robert Burns and his poem: O, my luve's like a red, red rose, That's newly sprung in June, O, my luve's like the melodie, That's sweetly play'd in tune. Rose petal jam is also found in the Middle East and Turkey, along with high quality rose water; I sometimes add a few drops of rosewater for an extra floral kick! I have stated red rose petals as they give the best colour - but any highly scented roses would be fine to use in this recipe.
Top Review by Snicklefritzie
This is without a doubt the most sensual recipe I have ever made! Perfect delight for the senses! Picking the roses under a warm spring sun with the scent all around you and bees buzzing in and out . . . then the visual delight of all of the roses, the silken feel while plucking the petals off, then cooking it down, it perfumed the whole house, then in the jars and the little "schnick" when they sealed - music to my ears! Tastes like angel kisses!! Thank you FT!!
- 1 pint boiling water
- 1 lb strongly scented freshly picked red rose petal
- 1 lb caster sugar
- 2 limes, juice of
- 2 lemons, juice of
- 2 -3 drops rose water, 2-3 drops (optional)
Directions See How It's Made
- Fill a large pan with the boiling water. Add half the rose petals, cover and leave to stand for two hours.
- After two hours strain off the liquid and transfer to a clean pan. Discard the steeped rose petals.
- Add the sugar to the rosewater and stir over a low heat until dissolved. Add the lime juice and remaining rose petals, reserving a handful for later.
- Bring to boiling point, reduce the heat and simmer until setting point is reached. To test for this, pour a little onto a cold saucer. Push it gently with your finger. If it wrinkles, it is ready. If not continue to simmer for a little longer.
- Add remaining rose petals and simmer gently for another three minutes then pour into a sterilised jar and seal. The rose petals should rise to the top leaving clear jelly underneath.
- Pot and cover the jam.
- Chef's tip.
- You’ll need to sterilise the jars or your jam will go mouldy. Wash them thoroughly in warm, clean, soapy water, drain upside down on kitchen towel and place on a baking tray in a preheated oven at 140C/fan120C/gas 1 for 15 minutes. Turn the oven to its lowest setting and keep the jars inside while you make the jam.