Rose Petal Jam

 

 

2 breakfast cups Rose Petals

2 breakfast cups Warm Water

1 tsp Lemon Juice

2 ½ cups Sugar

2 tbsp Liquid Honey

 

 

1.         Cut the rose petals into ¼ inch strips, discarding the rough base.

 

 

2.         Cover 2 breakfast cups of petals with 2 cups of warm water and cook

for 10 minutes or until tender.

 

 

3.         Strain petals and make a syrup with 1 ½ cups of sugar and 2 tbsp of

liquid honey.

 

 

4.         Boil gently for 5 minutes, add the drained rose petals and cook on a

very low heat for 40 minutes.

 

 

5.         Add 1 tsp lemon juice and simmer for 20 minutes.

 

 

6.         Pour into hot jars and seal at once.

 

 

 

N.B.     A little carmine may be added to heighten the colour.