Recently, I’ve been experimenting with making lots of jams and preserves. Some are easy to make in the microwave like my lemon curd¬†and some require more traditional methods.
You will need:
20 standard size roses (red/dark ones give a great finished colour but I only had pink in the garden).
1 1/2 cups of sugar
3 Tablespoons of lemon juice
4 1/2 cups of water
1/2 packet of Jamsetta (available at most supermarkets)
Remove all the rose petals and wash thoroughly, cut away any white or hard parts.
Bring the water to boil and add in the rose petals.
Simmer until the petals lose their colour, then add in the sugar and lemon juice.
Once the sugar is dissolved, strain the petals (keep aside) from the liquid. It should look like this.
Put it back into the pot and add jamsetta and watch it thicken.
Finally add the rose petals back in and mix until the texture forms a runny jelly. It won’t be like store bought jam but the consistency will be rather runnier.
Please in a gorgeous sterilised jar and eat, eat, eat!