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Thursday, May 14, 2009

Winter Breakfasts and Rose Petal Jam

There's something wonderful about a winter breakfast - tucked up in bed with cinnamon toast and Irish breakfast tea or a quick warm crossiant and coffee at Uni or just snuggled on the couch with porridge, banana and honey.

I've been inspired by a photo of Damian Russell (see above), the idea of eating rose petals may be a bit strange at first but I read that they can taste quite sweet like strawberries or apples, depending on the colour.

So here's a recipe for rose petal jam:

1 cup rose petals*

2 cups sugar

4 1/2 cups water

Juice of 2 lemons (approximately 1/2 cup)

*All roses that you intend to eat must be free of pesticides. Do not eat flowers from florists, nurseries, or garden centers. In many cases these flowers have been treated with pesticides not labeled for food crops.

Clip and discard bitter white bases from the rose petals; rinse petals thoroughly and drain.
Place rose petals in a bowl and sprinkle enough sugar to coat each petal.
Let set overnight.
In a saucepan over low heat, place remaining sugar, water, and lemon juice; stirring to dissolve sugar.
Stir in rose petals and let simmer 20 minutes.
Increase heat medium-high and bring to a boil; continue boiling for approximately 5 minutes until mixture thickens and until a spoonful dropped onto a cold plate jells and holds its shape.
After boiling, transfer the jam into hot sterilized jars.
Fill them to within 1/4 inch of the top, wipe any spilled jam off the top, seat the lid and tighten the ring around them.
Cover, label, and store in a cool place.

Makes 2 cups of jam.


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