tis' the season for jammin' and rose is often left out of the party. just like any other, rose jam can be served on toast, pancakes, breakfast bowls or used as a topping for cakes, ice cream or served just on a spoon, yum!
| 1 1/2 cups of filtered water | 2 cups of fresh rose petals or hips | 1 1/2 cups organic cane sugar | 3 tablespoons of lemon juice | 1 teaspoon fruit pectin |
simply simmer the petals/hips in water for 10 minutes then add 1 13/4 cup of the sugar until liquified. add the lemon juice and summer another 10 minutes. sprinkle in pectin and remaingin sugar slowly to avoid chunks and simmer for 20 minutes to thicken. store in an airtight jar for up to 2 months in the fridge or freeze forrainy day that calls for sweet rose treats.
