This is a gorgeous, delicate treat, fragrant and very sweet,
the perfect preserve for a Victorian maiden.
Petals from damask roses give the most aromatic jam.
Only a small amount is needed and tastes divine with thick clotted cream on warm scones
or as a filling for sponge cakes.
Please use fresh roses
not store bought roses.
4 cups rose petals taken from your favorite rosebush
2 1/4 cups of sugar
Juice from 1 lemon
1 cup fresh water
Wash your roses.
Cut away the bottom of each petal, as this part can make the jam taste bitter.
Place the petals in a pan and pour over the water.
Heat very gently on the stove top for about 30 minutes to extract the color and fragrance.
As you can see, the petals have lost their color.
Remove petals and set aside.
Add the sugar and lemon juice to the pan and make sure all the sugar has dissolved.
Boil the mixture rapidly, allowing most of the liquid to evaporate.
You can now see how colorful the mixture is.
Once you add the lemon juice, the color comes alive.
When you are left with a very thick syrup,
put the petals back in and stir through the mixture to distribute evenly.
You can skip this step if you don't want to put the petals back in.
As only a small amount of this jam is used at any one time,
it is better kept in small 4oz jars.
Since fall is quickly approaching,
this is the perfect jam to make for those last few roses on your rosebush.
Enjoy, my friends!