floral, flowers, food, jam, jelly, pectin, preserving, Recipe, rose, rose petals, roses, sugar
Some challenges are just too tempting to resist.
At the back of my garden, I have a wall full of roses – three bushes which cover the space with large, dark red blooms with a lovely heady fragrance. As roses feature in a lot of Middle Eastern cuisine, this set me thinking: could I make something with them?
A few moments online suggested something very easy to try would be to make rose jam (or more precisely, rose jelly). The idea is pretty simple – just steep the roses in hot water to extract their colour and perfume, them mix the strained liquid with pectin-rich sugar and briefly boil. So rose jam it would be.
In working out how to make this jam, I found there were two approaches. One involved just using the rose petals and leaving it at that, while others suggest adding a few drops of rose…
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