Makes 5 x1lb Jars
Goes with everything, from scones to foie gras.
You Will Need
1 litre rose petals
1 litre water
Juice of two lemons
1. Pull the petals off the stalk, and loosely fill a one-litre measuring jug. Check for insects – Put the petals in a stainless steel saucepan with a litre of water, bring to the boil and simmer for 15 minutes.
2. They will completely lose their colour, and the water will turn a murky shade of reddish-brown, deliciously scented. Strain this into a glass bowl and cool.
3. Next you add the lemon juice, and a magical thing happens – the murky brown suddenly becomes a beautiful and bright pink. Pour this back into the pan, and add one kilo of sugar (I used preserving sugar because I happened to have it in the house, but ordinary sugar would do just as well, it would just take a little longer to dissolve). When the sugar has disappeared, turn up the heat a little and bring to the boil. It will take 10 minutes to reach setting point, or you can use a sugar thermometer.
4. Leave it to cool a little before bottling. Bottling isn’t too much of a palaver, although you need to sterilise the jars. This is easily achieved by running them through a hot dishwasher cycle.