Chillin' bunny rabbit says it's time for rose petal jam!
You can make freezer or fridge jam from your roses!
They must be organic-no sprayed roses and be very fragrant.
I am so blessed to have these pink roses that I transplanted from an ancient house I used to live in. These are antique roses-I don't know their name. If anyone can identify them, plese leave me a comment.
You can see they are very double. I wish you could smell them. They are so fragrant it's crazy.
I gathered about 3/4 of a normal collander's worth of petals. Take out any brown outer petal, and bugs of course.
Put the petals in a blender, and use up to 1 cup of water to get a liquid. You really have to stop and blend, stop and blend the whole time-don't mix the petals down with the blender going. Add water a bit at a time until it looks like the above.
I didn't photograph every step, but I'll tell you what I did, then give the recipe at the end of this post. Trust me-it's easier than it sounds. These photos show how much I got from this batch.
Ok-you've got the blended rose petals with some water added. Add the juice of one lemon. Now add 3 cups of sugar and stir that in the blender by hand-don't blend it. Let the blender sit while you stir one packet of Sure Jell into 3/4 cups of water. Stir constantly so it won't burn. Stir as it boils hard one minute.
Now pour this into the blender and stir by hand one minute.
Pour into jars. Must be refridgerated or frozen.
Rose Petal Jam Recipe
Packed blender of rose petals
1/4 c to 1 cup of water in blender with petals
juice of one lemon
blend until liquid-careful to turn blender off when pushing petals down in the blender
add 3 cups sugar-stir in blender by hand
boil 3/4 cup water and one pack Sure Jell
stir as it boils hard one minute
pour this into blender, stir one minute or untill pectin is totally mixed into rose mixture
pour into glass jars, seal and freeze or refridgerate
keeps a month or so in fridge
6 months in freezer
I've been making this about 30 years (I'm 65 so that's almost half my life!)
It's so good ontop of a plain baked pie crust, on top of toast, crackers, cake...
If you make this, let me know how you like it.
Any questions-leave a comment.