A new recipe. Rose Petal Jam.


As some of you know, I’m a keen cook and a confirmed foodie. Living in Devon it’s easy to take advantage of some great local produce.

It’s been a while since I posted a recipe, here’s one for an easy and very tasty jam.

It’s an ideal way of using all the rose petals that you would otherwise deadhead and throw away. Opening a jar in winter will remind you of warmer summer days.

All you need is a one-litre jug crammed full of any colour petals. With all the roses I have in my garden, it only took me a couple of days to collect.



You can keep the petals in a bag in the freezer until you have enough.



When you have a jug full, start by putting 500ml of cold water and 500g of jam sugar in a saucepan. Heat until the sugar is dissolved. Add the juice of a lemon and the rose petals.

Heat for 25 minutes, stirring frequently.



Then bring to a rolling boil until a set is obtained (105°C) or a saucer test shows a skin forming.

Pot into sterilized jars and seal.



And that’s it.

The taste and colour of the jam will vary depending on the proportions of the different colour roses used. I’ve made three batches so far this year, the jam tastes like a cross between Turkish Delight and Marshmallows.

Needless to say, it’s delicious on toast.



If you make some, let me know what you think of it.

You can find a lot more of my recipes by clicking here,



I’ll be back next week, with more writing news.


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