An unusual jam, with a strong, distinctive flavour. Deep-red heavily scented roses are the best to use.
MAKES ABOUT 450 g (1 lb)
225 g (8 oz) rose heads
450 g (1 lb) sugar ~
juice of 2 lemons
1. Pick the roses when they are in full bloom, remove the petals and snip off the white bases.
2. Place the petals in a bowl and add 225 g (8 oz) sugar. Cover and leave overnight. This will extract the scent and darken the petals.
3. Pour 1.1 litres (2 pints) water and the lemon juice into a saucepan and stir in the remaining sugar. Heat gently until the sugar has dissolved, but do not boil.
4. Stir in the rose petals and simmer gently for 20 minutes. Bring to the boil and boil for about
5 minutes, until thick. Pot and cover in the usual way.
