Rose Petal Jam

On the Menu Today~
Rose Petal Jam~

This delicately perfumed jam is beautiful on
lightly buttered, toasted brioche or
stir some into plain Greek yogurt or
spoon Rose Petal Jam over goat cheese and
serve on buttery crackers.
Heavenly~

Rose Petal Jam spooned over Greek Yogurt

Rose Petal Jam spooned over Greek Yogurt

Rose Petal Jam spooned over Greek Yogurt

Rose Petal Jam

Ingredients

• 1/2 pound rose petals
• 2 cups granulated sugar, divided
• juice of 2 lemons, freshly squeezed (1/2 cup)
• 4 cups water, divided
• 1 (1.75 oz) package pectin powder, divided

Cooking Directions

1. Clip and discard the bitter white bases from the rose petals if necessary. Very gently rinse the rose petals in water; drain. Place rose petals on a large towel, blot with paper towels. Let air dry until petals are completely dry. Place the rose petals in a large bowl and sprinkle with 1 cup of sugar. With your hands, massage the rose petals with the sugar. Add half the package of fruit pectin power, gently massage the sugar, petals and pectin together. Let this mixture stand at room temperature overnight.
2. Bring 1 cup water to a boil, pour over petals/sugar mixture in bowl, stirring for about 3 minutes. Bring the remaning 3 cups of water to a boil in a saucepan over medium-high heat. Stir in the rose petal/sugar mixture, reserved 1 cup of sugar and lemon juice; stir until the sugar has dissolved. Reduce the heat to medium-low and simmer 20 minutes. Increase the heat to medium-high, and bring the mixture to a boil, boil for 5 minutes. Stir in the remaining pectin and boil for 1 minute longer.
3. Pour the jam into 4 sterilized half-pint jars. Seal with lids and rings. Process in a boiling water canner for 10 minutes. Carefully remove jars from canner with tongs. Place jars on counter and leave undisturbed for 24 hours.
4. Store in a cool dark place.

Rose, Jam, Jelly, Sugar