Classic Recipe of the Month
ROSE PETAL JAM
This surprising jam has a power and delicacy of flavour which goies well with wafer-thin white bread spread with unsalted butter.
 
Ingredients:
1 pound sugar
1 quart of water (pure, clean rainwater if possible)
1/4 cup pure water
juice of 2 lemons

Snip the white triangles from the rose petal bases, then tear the petals to shreds. Sprinkle them with enough sugar from the main quantity to cover them, and leave overnight. This intensifies the fragrance and darkens the crimson of the petals. Dissolve the sugar in the water and lemon juoice over a low heat. Stir in the sugared rose petals and simmer for 2- minutes until the mixture thickens. This jam is not brought to setting point, so disregard the usual test. Pot, cover and store in the conventional manner.