Rose Petal Jam

Ingredients

Servings

10 1 2 3 4 5 6 8 10 12 14 16

US / METRIC

50 g

Fresh Rose Petals , firmly packed

360 mL

Water

360 g

Caster Sugar , divided

divided

1 1/4

Lemons , freshly squeezed

1/4 cup juice needed for 10 servings

2 mL

Balsamic Vinegar

5 g

Fruit Pectin Powder

Cooking Instructions

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Step 1

Combine the Fresh Rose Petals (50 g) and Water (360 mL) in a medium saucepan and bring them to a gentle boil over medium heat. Let it gently simmer for 10 minutes.

Step 2

Add in Caster Sugar (315 g) , Lemons (1 1/4) and Balsamic Vinegar (2 mL) . Stir them all in thoroughly to dissolve the sugar. Let that all simmer together for another 10 minutes.

Step 3

Stir the remaining Caster Sugar (45 g) and Fruit Pectin Powder (5 g) together and slowly sprinkle it in while you stir. That way the pectin won't clump up. Let it all simmer for another 20 minutes to really thicken, stirring every so often.

Step 4

Take it off the heat and let it cool completely. It will seem way too runny at first, but when it cools it will be super thick.

Step 5

Store it in mason jars in the refrigerator and use as you need it! It will keep for 2 weeks.