A Facebook friend who lives in India (hello Jasii! ~waves~) has made rose petal jam successfully in the past, but so far we've not had enough quantity of rose petals to want to denude the beautiful roses for them.
With Choclette's recipe however, you just need one big fat, blowsy fragrant rose in order to make 200ml of the most delicious, Turkish Delight flavoured, warmly pink, headily fragrant quantity of rose syrup.
|Scent-imental - one of the roses that donated their petals to the cause|
Rinse off the petals to remove dead grass and wildlife, dissolve 200g of caster sugar in a pan with 200ml of water over a low heat. Add the petals, stir occasionally, cook for 30 mins never letting it rise above a nearly-simmer. Try not to eat great spoonfuls of it as it cooks. Strain (I strained mine through a tea strainer) into a suitable jar or bottle, cool and refrigerate.
The only thing left to do is to then contemplate all the delicious things you can now do with your little jar of rose coloured, scented and flavoured treasure.
|Sweet, syrupy rose scented and flavoured treasure|
If you have to go and invest in a big blowsy fragrant red or pink rose from the nearest florist, do it. You SO won't regret it!
For the full recipe and ingredients list go to