Friday, 17 July 2009


  • 150 - 200 gr scented rose petals
  • 1 lemon
  • 2 cups water
  • 4 cups sugar
  • 2-3 tbs rose water ( optional )
1) Wash and cut and discard, bitter yellow or white bases of the rose petals. Place them in a bowl and pour 2 cups of sugar over them. Squeeze the lemon juice together with the pips and add to the bowl. ( Pectin in the pips will help jam to thicken ). Let it stand overnight.
2) Place 2 cups of water and 2 cups of sugar in a heavy pan and bring to boil. Then add the rose petals and sugar mixture into the pan. Simmer for 20 -30 minutes on low heat, stirring occasionally. Add the rose water 10 minutes before the cooking time.
3) Take the jam off the heat when the sugar thermometer reads 105- 106 C.
4) Pour the jam into sterilized jar, cool and seal. Store in a cool place.

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