Rose Jam

Rose Jam

-Cut the roses in the morning, just as they are beginning to release their perfume.

-Pluck the petals from the rose blooms and set them aside to dry, (this takes a few days),

-Fifty roses give about 100 grams of dried rose petals,

-Weigh the dried rose petals, put them in a large, cooking pan,

-Add the dried rose petals, cover them with equal amounts of sugar,

-Sprinkle fresh squeezed lemon juice over the sugar,

-Add a cup of water,

-Cover and set aside for twenty-four hours.

-Add another cup of water, and slowly bring to a boil, stir often, add water if you think it is becoming too thick.

-Cook until the juice ripples from a wooden spoon, and when the rose petals are tender.

-Ladle the rose jam into sterile jars, cover tightly with sterile lids,

-Turn the covered, filled jam jars upside down and let set for twenty four hours.

Rose jam from the moment you cut the roses until you spread it on your toast takes about five days to make.

Rose jam made this way is preserved for years if the jar’s seal is not opened.