Rose Petals 🥀 Jam2022-07-30
- Cuisine: Lebanese
- Course: Jam
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For this jam I used the rose petals that you see in the picture. In Lebanon and other parts of the Middle East they use Damask rose, which is dark pink and fragrant. As its name suggests, it was first discovered in Syria.
But you can use petals of any other variety (wild included) that is preferably pink or red, scented, organic (not sprayed) and either fresh or dried!
Rose petal jam is aromatic and quite tasty! It’s also perfect as a filling for sablé biscuits and pastries, or topping for cakes and puddings or even to accompany a cheese board..
NB: use petals from roses you know to be untreated with pesticides!
- 4 cups of fresh and fragrant organic or wild rose petals, washed
- 4 cups of caster sugar
- 4 tbsp of fresh lemon juice
- About 2 cups of water
- 2 or 3 tbsp of rose water
It is simple to make. Start by washing the petals then drain them in a colander. If you are using wild rose petals check for bugs while washing!
Next, combine thoroughly the petals with the said amount of sugar then leave the mixture as it is for few hours or ideally all night!
Last step: boil the water in a saucepan over medium-high heat. Stir in the rose petal mixture and the lemon juice. Stir well until the sugar has dissolved then lower the heat and simmer until the jam has thickened enough. Add the rose water at the last minute. (Cooking time: about 30 minutes). Transfer to sterile jars. When cooled, keep preferably refrigerated!