Don't you just love making things out of flowers? The ephemeral loveliness of a flower can never truly be captured, but sometimes you can find little ways to preserve the best bits of summer. My rose petal jam is just that, and it's just what you'd expect eating flowers to be: sweet, delicate, tart, lightly floral and simply wonderful. I've worked on the recipe, which uses pesticide free wild (or cultivated) rose petals, for the last three summer (as wild roses are very abundant in Prince Edward Island) and I've got a near perfect recipe and process, and in today's video I'm sharing all of it with you! FULL RECIPE BELOW.
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Edible Plants of Atlantic Canada (A Field Guide): http://amzn.to/2hGTqBo
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Rose Petal Jam Recipe
2- 4 cups rose petals (fragrant red and pink roses work best)
2 cups sugar
1/2 cup lemon juice
4 cups sugar
6 cups water
1/4 cup sugar
2 Tbsp powdered pectin
Gently wash the rose petals, watching for bugs, worms, sticks and leaves. Remove petals from the water and gently squeeze or pat to dry.
Place petals in a bowl with 2 cups of sugar and the lemon juice. With one hand, begin to massage the sugar and juice into the petals. You will see the petals start to wilt. They will release their perfume and colour and after a few minutes you should have a pink syrupy paste.
Next, combine water and 4 cups sugar in a pot. Place over med/high heat and stir until sugar dissolves. Bring to a boil and then add the rose petal mixture. Stir roses into the boiling water.
Optional Step: Combine 1/4 cup sugar and a spoonful of powdered fruit pectin in a small bowl. Whisk together or stir with a fork. Add the sugar and pectin to the roses by sprinkling it in slowly, while stirring constantly. (You want to avoid having clumps form).
Let the roses simmer over medium/high heat for about 30-40 minutes. The petals should start to sink and the mixture will thicken just slightly. If using a candy thermometer, cook jam until it reaches 110 C. At that point, remove from heat and pour into sterilized jars. To can, place in a boiling water-bath canner and process for 10 minutes.
Once processed, remove jams from canner. Let cool at room temperature. Check each jar to ensure that a seal has formed. Store at room temperature until jam is opened. Properly canned jams will last one full year in dry storage. Refrigerate once opened.
If you're not canning, let the jam cool, then cover and keep refrigerated. Jam should last 3-4 months in the fridge.
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Rose Petal Jam Recipe