Courtesy of the book A TEA PARTY PLANNER, by Ellen Easton -
©2005 All Rights Reserved
Check out more of Ellen Easton's
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
2 cups granulated
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 roses.
Learn more about
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
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.
Wipe 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 is a lifestyle industry leader, tea and etiquette authority, author of Afternoon Tea~ Tips, Terms and Traditions,
A Tea Party Planner and Tea Travels™ For The Holidays (RED WAGON PRESS), as well as a hospitality, design and retail consultant, whose clients have included The Waldorf=Astoria,
The Plaza, and Lady Mendl’s Tea Salon.
Easton’s family traces their tea roots to the early 1800s, when ancestors first introduced tea plants from India and China to the Colony of Ceylon,
thus building one of the largest and best cultivated teas estates on the island.
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, 27 photos, history, etiquette and FAQ about afternoon tea, serving styles and more. “Tea is the luxury everyone can
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
and 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
TEA TRAVELS™, Wishing You Happy TEA TRAVELS!™,
“Tea is the luxury everyone can afford!™”
and Good $ense For
$uccess™ are the trade marked property of Ellen Easton/RED WAGON PRESS.