Rose petal jam

Rose petal jam

By
From
Turkish Flavours
Makes
4 Small jars
Photographer
Alicia Taylor

Ingredients

Quantity Ingredient
120g pesticide-free red or pink rose petals
4 cups sugar
2 tablespoons lemon juice

Method

  1. Thoroughly wash the rose petals, then drain on paper towel.
  2. Combine the rose petals with 1 cup of the sugar and rub with your hands until they form a paste.
  3. Dissolve the remaining sugar in 450 ml water in a large stainless steel saucepan over low heat. Stir in the rose petal mixture and bring to the boil. Boil for 20 minutes, or until the jam is thickened but still slightly runny. Stir in the lemon juice, then remove from the heat.
  4. Pour the jam into sterilised jars and seal.

Note

  • Spread the rose petal jam on toast, or fold it through plain yoghurt.
Tags:
Turkish Flavours
Sevtap
Yuce
Turkey
Turkish
Middle Eastern
European
Mediterranean
SBS
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