Rose Petal Jam

[Guest guest]

I just made the rose petal jam. Haven't added the pectin yet.

I have a real problem following directions.

As a professional cook , I try to avoid recipes. Unless I am baking.

I do not know whether it is laziness, or what.

The recipe and photos was fabulous and simple to follow.

I have 5 Bulgarian Fragrance roses. They do not like it here on the

Mendocino Coast. Especially since it is super windy all Spring. So I

have been drying and saving them rose by rose.

So I used 8 cups of fresh rose petals and I added 1 quarter of a c.

of dried Kazanlik and Rose de Rechts .

It is so fragrant.

It turned out perfect. Beautiful color.

The only difference I imagine is the color. The dried roses are a very

dark red. The other fresh roses were a mixture of red, crimson, pink

and one beautiful fragrant apricot rose.

I am going to not add quite as much pectin and I am going to use some

of it for a syrup to make a rose syrup.

The next time I am going to try it with honey or partially honey.

As my honey is a beekeeper.

The bees were actually gathering pollen today off my roses. Which does

not happen that much.

As there are lots of better pollen sources.

I felt like an alchemist making this jam.

Singing. Smudging. Happy, Grateful.

Thanks for the recipe.

Alison

 

Does anyone have a recipe for Turkish Delight.

The Rose and Pistaschio Candy from Turkey, Persia, The Middle East.

I loved Chris' marzipan recipe in the Files section.

What a great group.