Ingredients
Rose heads - 225g (8 oz),
Sugar - 450g (1 lb),
Water - 1.1 litres (2 pints),
Lemons - 2, juice only
- Pick the roses when they are in full bloom, remove the petals and snip off the white bases.
- Place the petals in a bowl with half the sugar. Cover and leave overnight. This will extract the scent and darken the petals.
- Pour the water and lemon juice into a saucepan and stir in the remaining sugar. Heat gently until the sugar has dissolved, but do not boil.
- Stir in the rose petals and simmer gently for 20 minutes. Bring to the boil and boil for about 5 minutes until thick. Pot and cover the jam.
|
 |
