Ingredients
Method
- Sort through the rose petals and remove insects, stems, leaves, and damaged pieces. Rinse quickly in cool water if necessary and dry thoroughly.
- Taste the pale base of one petal. If it tastes bitter, trim the pale bases from the remaining petals.
- Place the petals in a bowl with ½ cup sugar and half of the lemon juice. Gently massage with clean hands until the petals soften and begin releasing their juices.
- Cover and let the petals rest for 30 minutes.
- Combine the remaining 1½ cups sugar and the water in a medium nonreactive saucepan. Bring to a boil and cook for 5 minutes, stirring until the sugar dissolves.
- Add the rose petals and all the liquid from the bowl. Return to a gentle simmer.
- Cook over low heat for 15–20 minutes, stirring occasionally and removing any foam from the surface.
- Add the remaining lemon juice and simmer for another 1–2 minutes.
- Carefully transfer the hot jam to clean heat-safe jars. Let it cool, cover tightly, and refrigerate.
Notes
Use only edible roses that have not been treated with pesticides. Do not use florist roses.
The hot jam will look fairly thin. It becomes slightly thicker as it cools but remains softer and more syrupy than jam made with pectin.
This is a refrigerator jam. It has not been tested for water-bath canning and should not be stored at room temperature.
Keep refrigerated for up to 3 weeks and always use a clean, dry spoon.