Check out Feasting at Home for more delicious recipes!
Tonia Schemmel lives in San Juan and handpicks wild roses for this recipe. Author, Sylvia Fountaine, notes you can collect your own petals from wild roses or use roses that are organic and untreated with pesticides.
- 1 ½ cups of filtered water
- 2 oz wild rose petals (approx. 2 cups lightly packed or 2/3 cup dried)
- 2 cups organic cane sugar
- 3 tablespoons fresh lemon juice
- 1 teaspoon Pomonas fruit pectin
- Place water and roses in a saucepan. Bring to a gentle simmer for 10 minutes.
- Add 1 ¾ c of sugar into the simmering petals. Stir to dissolve the sugar crystals.
- Add freshly squeezed lemon juice. The color of the roses will become vibrant!
- Simmer 10 minutes.
- Mix the remaining ¼ c sugar and pectin in a bowl.
- While stirring the jam add the pectin/sugar mixture sprinkle by sprinkle to ensure pectin incorporates without clumping.
- Continue to simmer for 20 minutes. It may seem quite loose for jam, it will firm up as it sets but does remain more of a silky syrup with bits of petals.
- Keep for 2 months in the fridge. It also freezes beautifully and canning is always an option.
Spoon this jam over ice cream, toast, cake, scones, and anything your heart desires!