1 | Wash petals thoroughly then drain on a paper towel. Combine petals with 1 cup of the sugar and rub with your hands until they form a paste. |
2 | Dissolve remaining 3 cups sugar in 15 fl oz water in a large stainless steel saucepan over low heat. Stir in rose petal mix and bring to boil. |
3 | Boil for 20 minutes or until jam (jelly) thickens but is still slightly runny. Stir in lemon juice and remove from heat. |
4 | Pour into sterilized jars and seal. |
5 | Spread on toast or fold into plain yogurt. |
source: Camila Loew, Natural Chef via Bauman College
notes
yield: 4 small jars
