Rose Petal Jam

Nothing was wasted when I was a child.  Stale bread turned up in Revanades de Parida; slightly too-ripe fruit became a compote; and orange and lemon peel became delicious jam.  So it was with roses.  My grandfather did not specialize in roses, but did grow a few, and when some lost their bloom, Grandma would sweep in and prepare her famous rose petal jam.

Rose Petal Jam

Ingredients

3 cups water

Juice of 1 lemon

2 cups of sugar

1 packet of pectin

Petals from 6 roses or about 2 cups worth.

Preparation

Chop rose petals coarsely and mix with water.  Pour mixture into a pot and bring to a boil.  Turn off heat and allow the petals to infuse in the hot water for 30 minutes.  Pour mixture through strainer to remove remaining pieces of the petals and place back on the heat to simmer, covered for another 30 minutes.  Add sugar, lemon juice and pectin and stir while simmering until sugar is dissolved.  Bring to a boil for 10 minutes or until the mixture begins to set.  Pour into sterilized jars and refrigerate.