Rose Jam - red

Method

• Rose Jam
• -Cut the roses in the morning, just as they are beginning to release their perfume.
• -Pluck the petals from the rose blooms and set them aside to dry, (this takes a few days),
• -Fifty roses give about 100 grams of dried rose petals,
• -Weigh the dried rose petals, put them in a large, cooking pan,
• -Add the dried rose petals, cover them with equal amounts of sugar,
• -Sprinkle fresh squeezed lemon juice over the sugar,
• -Add a cup of water,
• -Cover and set aside for twenty-four hours.
• -Add another cup of water, and slowly bring to a boil, stir often, add water if you think it is becoming too thick.
• -Cook until the juice ripples from a wooden spoon, and when the rose petals are tender.
• -Ladle the rose jam into sterile jars, cover tightly with sterile lids,
• -Turn the covered, filled jam jars upside down and let set for twenty four hours.
• Rose jam from the moment you cut the roses until you spread it on your toast takes about five days to make.
• Rose jam made this way is preserved for years if the jar's seal is not opened.