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Learn about the History of English High Tea, English High Tea Menu, 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*
* 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 and Good $ense For $uccess™, 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.
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Recipe
Courtesy of the book A TEA PARTY PLANNER, by Ellen Easton -
©2005 All Rights Reserved