Summer Rose Jam
There are only two essential rules. Don’t spray the roses you intend to cook with chemicals (check the information on the side of the pack) and always take the time to cut away the white base of the petals as it can make your jam bitter.
- 250g aromatic rose petals, washed
- 450g jam-setting sugar
- 4 apple cores, wrapped in muslin
- juice of 2 lemons
- 1 Tbsp rosewater
1 Use a small pair of scissors to cut out the white part of each rose petal and discard. Wash thoroughly and, while still damp, put the coloured parts of the petals in a glass bowl with 150g sugar and the apple cores, then toss well to combine. Cover with cling film and refrigerate overnight.
2 Next day, add another 250g sugar, lemon juice and rosewater then transfer to a medium saucepan with 2½ cups water. Set over a moderate heat, then simmer for 20 minutes. Increase heat to high and boil for 5 minutes, then remove the apple cores and pour into sterilised jars. Seal while hot and invert to cool.