Title: Ann Seranne's Rose Petal Jam
Categories: Canning Jelly
Yield: 3 Half-pints

1	lb	Petals from fresh red roses
2	c	Sugar
1/2	c	Water

Rinse the petals gently and dry them.

Dissolve the sugar in the water and stir into the petals. Place the petals and sugar in a shallow pan, cover with a sheet of glass and place under clear sun for 8 hours.

Place in a kettle. Bring the mixture to a boil and simmer 20 minutes, stirring constantly. Pour into jars and seal.

SOURCE: "An Herb and Spice Cook Book", by Craig Claiborne, copyright 1963

previous

next