Rose Petal Jam

It has been years since I made rose petal jam.  Last summer, with Dave’s absence, I was struggling to keep the flower beds weeded and watered and the lawn mowed.  This year I’ve done what Dave encouraged me to do last year and hired garden help.  It has freed me to accomplish other projects such as painting the porch furniture.  As I sat in my beautifully painted lavender chair I surveyed the garden and the roses, which are plentiful this year.  And I remembered rose petal jam and how the making fills the house with the scent of roses.  It is like capturing a little of summer in a jar and I decided that it would make good Christmas gifts so I was off to the store for jars, paraffin, sugar and Certo.

1 ½ C. cleaned rose petals—preferably red or dark pink petals.  Yellow or pale pink petals do not make an attractive product.  Don’t use those that are rusted or wilted.

2 C. water

3 ½ C. sugar

2 T. lemon juice

½ bottle or one envelope of Certo*

*If you don’t wish or don’t have Certo you can use 6 ¾ C. or 3 pounds of sugar

~From The Key to Greek Cooking, published by the Greek Orthodox Church of the Assumption Guild, Seattle, WA, 1960.

Wash petals gently in a large bowl and drain.  Put petals in a large saucepan with the water and bring to boil until transparent.  Remove from heat and let stand for about 10 minutes.  Place on high heat, add sugar and lemon juice and boil hard for one minute.  Remove from heat and add Certo, stirring constantly.  Fill sterile jars and seal.  This recipe makes about ten 4oz jars, leaving room for paraffin on top.  I chose small jars so that the jam can be Christmas gifts.  There was a little left over that I put in a custard cup for use right away.  I also included a T. of culinary lavender which is optional.