I first made this Jam last year. I didn’t use a recipe and experimented but this year I wrote it down to share so I can find it next year! Unfortunately I haven’t managed to figure out how to make this in larger batches as its a very delicate jam and I don’t want to compromise the flavour which is like Turkish delight in a jar. Because of this it’s a really special jam in our family and we live to make rose jam tarts with whipped cream in the winter.
I fill my basket with the most fragrant and darker coloured roses in the garden. Measured out it’s about three compacted cups.
I put the rose petals in a pot with two cups of boiling water. Simmer until the petals have almost list colour then add two cups of sugar and one squeezed lemon.
When sugar has dissolved I added 11/2 teaspoons of powdered pectin.
I then bring to boil and reduce to medium boiling until it reaches desired consistency. This Jam sets a bit more like a jelly with the use of pectin. If you prefer a syrup for ice cream or cordials omit the pectin and do not boil as long.