Recipe: Rose Petal Jam

I didn't find a recipe for rose hip jelly but, if you have hips you have petals, so how about Rose Petal Jam. This recipe is from THE COMPLETE BOOK OF HERBS, A PRACTICAL GUIDE TO GROWING & USING HERBS by Lesley Bremness.

1 lb. heavily scented red or pink rose petals
2 cups water
2 1/2 cups superfine sugar
juice of 2 lemons
1 tbsp. rosewater

Makes approx. two 1 pint jars.

1. Remove the bitter white base from each petal. rinse and drain the petals.

2. Bring the water to the boil in a large, heavy saucepan. Reduce to simmering point, then add the rose petals. (The mixture will froth up considerably so do not have the pan more than half full.) Simmer gently for 5 minutes, until the petals are soft.

3. Add the sugar and lemon juice. Bring back to the boil and simmer for about 30 minutes, stirring until the sugar has dissolved and the mixture begins to thicken. Add the rosewater.

4. Allow the mixture to bubble up well. When the bubbles have turned more to foam, test for setting point. To do this, first remove the pan from the heat. Put a spoonful of the jam on a cold saucer, allow to cool and push the surface; if it wrinkles it is ready.

5. Allow the jam to cool slightly, then pour into sterilized jars, label and seal.