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MrsWW

Rose Petal Jam

Went to a neighbour's for dinner last night and he has a mahoosive rose bush (sorry, don't know the name) but it's a rambler and the flowers are a bluey/purpley colour and with the most wonderful scent.

An idea started to form so I came home and rifled through my preserving books and lo and behold, Margueritte Patten has a recipe for Rose Petal Jam  

Said neighbour is bringing me round a pint of perfect rose petals later this afternoon  

Marguerite Patten's recipe seems very simple:

1 lb sugar
1/2 pint water
3 tblsp lemon juice
1 pint rose petals

Put sugar and water into preserving pan and stir over a low heat until sugar has dissolved then add the lemon juice and allow mixture to boil steadily until it makes a syrup like consistency.  Separate the rose petals discarding any that are not perfect and measure.  Be careful not to bruise them.  Add the petals to the syrup and lower the heat.  Turn the petals in the syrup as it simmers.  Continue cooking slowly until all the petals are tender and coated with syrup.  Cool slightly and stir to distribute petals and then spoon into hot jars and seal.

Looking forward to trying this one that's for sure.
lottie

You can add dark rose petals to flavour and scent apple jelly or [suprisingly]rhubarb jam very successfully as well.
MrsWW

Thanks Lottie - hadn't thought of that - having said that, I do quite often poach rhubarb in rose flower or orange flower water which makes a very nice change 

I do have some rhubarb that'll be ready for pulling in a couple of weeks' time too  
lottie

Rhubarb and rose petal jam
 1lb.rhubarb[trimmed]
 1lb. sugar
 juice of 1 lemon
 2 handfuls of scented rosepetals red if possible
 Cut rhubarb in small pieces put in bowl.Cover with sugar add lemon juice give it a stir and leave overnight.
Chop rose petals and add and put everything in pan and boil to setting point.
Finely chopped angelica can be used instead of rose petals if you've got that in the garden instead.

Rhubarb and elderflower jam
6lb.rhubarb
12-18 heads elderflowers
6lb. sugar
grated rind and juice of 2 lemons
Cut rhubarb into 0.5"chunks layer in bowl with sugar. Tie elderflower in muslin bag[or any clean porous material spare] place in middle of rhubarb and leave 24hrs. then put contents of bowl in pan and bring to boil and boil for 2-3 mins,return to bowl and stand another 24 hrs. Remove elderflowers and put mix in pan add rind and juice of lemon and boil to set as usual. This is a bit fiddly but good.
MrsWW

Well, the syrup's ready - just waiting for the rose petals to arrive  
Mo

Oooh! Going to have to try the Rose Petal Jam

Interestingly, Rhubarb is apparently very good at taking on other flavours.
"During the War" it was often added to jams and marmalades because of the shortage of fruits. I read somewhere that Raspberry Jam in particular had a high percentage of Rhubarb in it
lottie

My E.D. makes a lovely rhubarb and strawberry pie.
MrsWW

Well, the jam didn't happen yesterday as the roses got wet and you're supposed to pick them when dry.

Went round there earlier and picked my dry petals - ensuring none were damaged.  The "jam" is now made and is cooling in it's jars.  Considering the petals were a bluey/purple colour, the resulting jam has turned out the most beautiful ruby red colour and the scent in my kitchen is absolutely glorious.  Made sure there's a little "tester" pot so we can try some in a few days' time  
Mo

That sounds heavenly!
gerryindevon

Re: Rose Petal Jam

Sounds lovely. I've made rose petal vinegar, infusing the petals in wine vinegar for 1 month. Make sure, of course, that the roses are unsprayed.
Butterbean

Never heard of rose petal jelly.  It sounds wonderful.  Does it make a difference to the type of rose?  Scented versus Nonscented?
gerryindevon

Butterbean wrote:
Never heard of rose petal jelly.  It sounds wonderful.  Does it make a difference to the type of rose?  Scented versus Nonscented?

I think the scent is the point of it, as they don't really taste of anything.
Butterbean

gerryindevon wrote:
Butterbean wrote:
Never heard of rose petal jelly.  It sounds wonderful.  Does it make a difference to the type of rose?  Scented versus Nonscented?

I think the scent is the point of it, as they don't really taste of anything.


Does the scent transfer into flavor?
MrsWW

Butterbean wrote:
Does the scent transfer into flavor?


Yes - but it's a very delicate scent.  I did think I might need to add some Rose Flower Water to it but didn't have to.  Tried a little on some toast last night and it was very nice.  Think I'm going to re-boil it though as it's a little too runny for my liking.
Butterbean

Could you add some fruit pectin to it?

Quote:
Yes - but it's a very delicate scent.


That makes sense.  I have a buddy who was injured in Iraq and he can't smell or taste anything anymore.  Never quite understood the relationship between these two senses but this makes it more clear.  I'm thinking you would want more of a tea rose or some of the original ones before they started breeding out scent for disease resistance,  [/quote]
MrsWW

I shall be adding something to it for sure.  Probably some pectin from somewhere.  Am actually tempted to leave some quite syrupy though as I think it'd be nice poured over ice cream maybe.  Or even a drop added to the bottom of a glass and topped up with fizzy wine?
debbie

would make an ideal addition in its syrupy form to a sylubab instead of sugar and lemon...just loads of wine, double cream and your rose petal syrup
MrsWW

 Debbie
Darren

made some rose petal yesterday, a complete and utter surprise , its gorgeous
MrsWW

Glad you like it Darren  
debbie

another one maybe?  Just watching great brittish menu and someone has done rhubarb with rose petal parfait.  Look stunnng but more important everyone seems to have loved it. Scored 7 out of 10 scored by a 2 michelin star chef.
Darren

i am gonna have to dilute mine some as its too thick

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