My Love is Like a Red, Red Rose: Rose Petal Jam - Conserve

Recipe by French Tart
MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 1hr 30mins
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • 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.
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