ROSE PETAL JAM – courtesy Valentina Harris
8 oz edible (non-sprayed) pink or red rose petals
2 cups sugar
juice of 2 lemons
Discard the bitter bottoms front the rose petals, snipping them off neatly with scissors. Gently rinse the petals under cold running water, then drain. Put them in a large, shallow bowl and sprinkle enough sugar over to coat each petal. Cover and leave to stand overnight.
The following day, put the remaining sugar, lemon juice and 4 cups water in a stainless-steel preserving pan or heavy-based saucepan over low heat and stir continuously to dissolve the sugar. Stir in the rose petals and simmer over very low heat for 20 minutes. Increase the heat to medium-high and bring to a boil, then boil hard 5 minutes, or until the mixture thickens and reaches 221F on a candy thermometer, or a small spoonful of the mixture dropped onto a cold saucer and left to cool slightly sets and remains firm when pushed with your fingertip.
Remove the pan from the heat and transfer the jam to a hot, dry sterilized jar and fill to within 1/4″ of the top. Seal immediately while the jam is still hot and then leave to cool. Store in a dark, cool place until required.