| Here are
instructions, along with some pictures for making rose petal
preserves :) This recipe is thicker than your typical rose petal jam. Rose Petal Preserves Ingredients: 4 oz Rosa Damascena Petals (about 8 cups loosely packed petals)1/2 Cup Freshly Squeezed Lemon Juice (about 2 medium lemons) 1 1/2 Cups Cold Water 2 Cups Sugar 1 Packet Powdered Fruit pectin Gather only the petals from the roses. Rinse petals well with cold water in a strainer or colander. Place in a large shallow saucepan. (See Image 1) Drain well. Add to the petals lemon juice, water and sugar. Mixture should be more shallow than deep. (See Images 2 & 3) Stir over heat while slowly bringing to a boil to dissolve the sugar. Once sugar is dissolved bring to boil, reduce heat and simmer gently, covered for 30 minutes. (See Images 4 & 5) Blend the fruit pectin with some of the liquid from the pan, add this mixture back into the pan and stir without boiling until fully dissolved. (See Images 6 & 7) Bring back to boiling, reduce heat, simmer gently for a minute or so. (See Image 8) Pour into hot, sterilized canning jars, invert to seal. Store in a cool, dark place. (See Images 9 & 10) |
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