Ann seranne's rose petal jam

Yield: 3 Half-pints

Measure Ingredient
1 pounds Petals from fresh red roses
2 cups Sugar
½ cup Water

Rinse the petals gently and dry them.

Dissolve the sugar in the water and stir into the petals. Place the petals and sugar in a shallow pan, cover with a sheet of glass and place under clear sun for 8 hours.

Place in a kettle. Bring the mixture to a boil and simmer 20 minutes, stirring constantly. Pour into jars and seal.

SOURCE: "An Herb and Spice Cook Book", by Craig Claiborne, copyright 1963

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