Rose Petal Jam, How To Make Rose Petal Jam, Jam Recipe, Ellen Easton, Tea Recipes, Afternoon Tea Recipes, A Tea Party Planner

Tea Travels!™... Rose Petal Jam
by Ellen Easton ©2005 - All Rights Reserved

Recipe Courtesy of the book A TEA PARTY PLANNER, by Ellen Easton - ©2005 All Rights Reserved

Check out more of Ellen Easton's Tea Travels™ articles and recipes.

Learn about the History of English High Tea and more delicious Afternoon Tea and High Tea Recipes.

Rose Petal Jam - How To Make Rose Petal Jam

1/2 pound pink or red edible rose petals*
2 cups granulated sugar, divided
4 1/2 cups water
Juice of 2 freshly-squeezed lemons (approximately 1/2 cup)

* All roses that you intend to eat must be free of pesticides. Do not eat flowers from florists, nurseries, or garden centers. In many cases these flowers have been treated with pesticides not labeled for food crops. The tastiest roses are usually the most fragrant. Learn more about Edible Flowers.

Clip and discard bitter white bases from the rose petals; rinse petals thoroughly and drain.

Place rose petals in a bowl and sprinkle enough sugar to coat each petal. Let set overnight.

In a saucepan over low heat, place remaining sugar, water, and lemon juice; stirring to dissolve sugar. Stir in rose petals and let simmer 20 minutes. Increase heat to medium-high and bring to a boil; continue boiling for approximately 5 minutes until mixture thickens and the temperature on a candy thermometer reaches 221 degrees F. or until a spoonful dropped onto a cold plate jells and holds its shape. Remove from heat.

After boiling, transfer the jam into hot sterilized jars. Fill them to within 1/4-inch of the top. Wiipe any spilled jam off the top, seat the lid, and tighten the ring around them. Cover, label, and store in a cool place.

Makes 1 pound of jam.

ELLEN EASTON, author of AFTERNOON TEA...TIPS, TERMS and TRADITIONS, Manners Do Matter™ and Good $ense For $uccess™ (RED WAGON PRESS), is a consultant to leading hotels and tearooms, including The PLAZA and LADY MENDL’s, is speaker and designer of related products to the hotel, food service, retail, and special event industries.

REVA PAUL, an internationally acclaimed confectionery artist, hand decorated floral sugars and mints are available by special order for teas, weddings, and special events. Wholesale/Retail - Bulk & Gift boxed. All prices on request via RED WAGON PRESS (212) 722-7981.

AFTERNOON TEA...TIPS,TERMS and TRADITIONS By Ellen Easton
72 pages of how to’s, history, etiquette and FAQ about afternoon tea, serving styles and more.

TEA TRAVELS™FOR THE HOLIDAYS By Ellen Easton
64 pages, 21 color photos. A complete holiday menu includes 25 easy to prepare recipes; theme teas, decorating & gift ideas; invitation template & secret sources.

Each 5 x 7 paperback book fits into an A-7 envelope for easy mailing, great gift or party favor item. Each book is $20.00 post paid. Continental US Only. Final sale. (Wholesale and Fundraising accounts are welcome. Call for Special Prices) Please include your name, address and telephone number for shipping. Please make check or M.O. payable to: RED WAGON PRESS and send to: RED WAGON PRESS, 45 East 89th Street, Suite 20A, NYC, NY 10128-1256
TEA TRAVELS™, Wishing You Happy TEA TRAVELS!™ and Good $ense For $uccess™ are the trade marked property of Ellen Easton/RED WAGON PRESS.