|Rose petals in a pan|
I love rose petal jam. I tried it at a breakfast in a back garden of a ground floor flat in Istanbul 23 years ago. It was made by the step-mother of my friend. She picked petals from her rose gardens. She had various colours of roses. There were pink ones, red ones and yellow ones. I liked yellows one best because of strong scent. Scent sounds too weak to express the aroma. It is very strong, and it should be definitely described as 'fragrance'. Since then, the best jam of the world to me has been the rose petal jam I had in her garden.
|Breakfast next morning (Notice the Pyrex collecting the petals falling!)|
|Close-up of the jam in yogurt and jam jar|
75 g of petals
75 g of sugar
2 tea spoon of orange juice
2 tea spoon of lemon juice
I cooked them until it boiled, and put it into a clean jar.
Whilst cooking very strong fragrance has wafted into the house. It was heavenly. I tasted it. Oh! it was so delicious! Surprisingly petals were chewy. There is no pectin added, so it is more like petals in syrup. So you eat 'fragrance'. It is very strong. It goes very well with yogurt or white bread with butter. We imagine that it would go very well with scones, too. We will try later this week.
In fact, it was so lovely that I have already made a second batch today. I told you, I enjoy eating same food I really love, over and over again.
|My second batch of rose petal jam in the making|