" Roses are red my love, violets are blue; Sugar is sweet my love but not as sweet as you" - sang Jim Reeves...and I know not many know of him here in Melbourne, but he is one of the crooners I grew up with and all my friends will relate to this song.
This post is dedicated for my friends, near and far, old and new - everyone that I have crossed paths with, because I have learnt something new from you!
The other day my friend Lizy posted a video of rose petal jam created by her daughter in law. I thought it would be great to try it out, just that we were in the middle of winter and I did not have roses in my garden. That video was what sparked the inspiration.
Fast forward a couple of weeks and my work colleague and friend Cherie walks in with a bunch of deep red roses with an amazing fragrance. I ask her about them and she confirms they have not been sprayed or treated. They were Camp David roses of the deepest red. As the week went by and the roses started to wilt, I asked Cherie what she was planning to do with them - and she nonchalantly said - "oh, I will just put them in the bin."
I saved them from going to the bin - and I decided on my next experiment. Rose Petal Jam it was going to be, and my work colleagues would love them with scones next week. That is when another work colleague asked about what scone recipe I was going to use and I pointed her to my daughter's tried and tested http://kitchenanugraha.blogspot.com/2020/06/pallavis-scones.html. Well, after reading it Emma said she always made the lemonade scones and sent me the recipe - so you see it was a fully collaborated idea - perfect for our team morning tea.
Special thanks to Lizy, Cherie and Emma - and cheers to all my buddies!
Recipe credit: @Swisshomegardenofficial - thank you so much for this amazingly delicious, fragrant jam with attitude!
Ingredients:
1 1/2 cups of tightly packed rose petals
1 1/2 cups of pectin sugar
1 1/2 cups of water
2 tablespoons of freshly squeezed lemon juice
Note: I used the entire rose petal as I like the jam to have texture. I also did not bother cutting the petals or remove the white bits at the end. It all adds character to the jam.
Long after I finished cooking the kitchen was smelling of those heavenly roses! Certainly a reason to make this again.
Method:
Step 1:
Take a saucepan, add the water to it and the rose petals to it. Simmer for 10 minutes or so in the lowest heat possible - you will see the water take on a deep red colour and the petals fading.
Step 2:
Add the sugar and stir and continue cooking till the sugar dissolves.
Step 3:
Add the lemon juice and continue cooking. You will notice the colour of the water immediately turn a few shades darker.
Step 4:
Do the plate test - by getting a few drops of the jam liquid and dropping it on a plate. Tilt the plate and if the liquid runs down, the jam is not ready. Continue doing the test till the drop of the jam holds its shape.
Turn off the flame and spoon into a sterilised jar.
I had to take loads of photos as I want you to see amazing colour and texture of this jam.
No comments:
Post a Comment