Ingredients
The following ingredients have 3 Servings
- 1 ½ cups of filtered water
- 2 ounces wild rose petals (approx. 2 cups lightly packed or to what would be a perfectly comfy fairy bed) (preferably collected 50 feet from roads and in a pesticide-free area) or 2/3 cup dried
- 2 cups organic cane sugar
- 3 tablespoons fresh lemon juice
- 1 teaspoon Pomonas fruit pectin
Instruction
- Place water and roses in a saucepan. Bring to a gentle simmer for 10 minutes, uncovered.
- Add 1 ¾ c of sugar into the simmering petals. Stir to dissolve the sugar crystals.
- Add freshly squeezed lemon juice. Pay attention to the gorgeous vibrant color that emerges.
- over low heat.
- In a small bowl, combine the remaining ¼ cup sugar and pectin.
- While stirring the jam add the pectin/sugar mixture, sprinkle by sprinkle to ensure pectin incorporates without clumping.
- It may seem quite loose for jam, but it will firm up as it sets but does remain more of a silky syrup with luscious bits of petals.
- This keeps for 2 months in the fridge, also freezes beautifully and canning is always a brilliant option.
