Organic rose petal and vanilla jam

Organic rose petal and vanilla jam

By
From
New Middle Eastern Food
Makes
2 kg
Photographer
Mark Roper

Ingredients

Quantity Ingredient
see method for ingredients

Method

  1. Remove the central stamens from 1.5 kg organic roses. Wash the flowers very gently to ensure they don’t bruise. Drain on a tea towel to absorb some of the moisture, then weigh out 1 kg of petals.
  2. Tip into a large stainless steel bowl (this prevents the petals from discolouring) and pour on 1.2 kg caster sugar. Add the scraped seeds from 1 vanilla pod and gently massage the petals, using your fingers, until you have soft pulp. Cover and leave to macerate overnight in a cool place. Do not refrigerate.
  3. The next day, tip the petals into a large stainless steel saucepan and add 200 ml water. Bring to the boil, then lower the heat and simmer, uncovered, for 45–60 minutes, until the pulp turns syrupy. Remove from the heat and stir in the juice of 3 limes. Carefully ladle the jam into sterilised jars. Seal while hot and store in a cool place. This jam will keep, unopened, for up to 3 months. Once opened, refrigerate and use within 4 weeks.
Tags:
Malouf
Greg
Lucy
Middle
Eastern
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