I came across a recent article about rose petal jam by Sylvia Fountaine, chef and owner of Feast Catering and was i m m e d i a t e l y intrigued!! I knew I had to steal away a few hours [before the hub-bub of Fair] to make this decadent concoction!!
My rugosa roses provided the necessary main ingredient: pesticide-free rose petals. The recipe was shared by Tonia Schemmel here.
I must agree… this is no ordinary jam! My kitchen smelled like a perfumery.
Try it!! I think you’ll really LOVE it!
You can put rose petals under the filling for apple pie before baking too – nice treat😻
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Reblogged this on Oil Moms and commented:
I absolutely love this!
Thanks! It was very simple to make! I shared w/a few friends on fresh baked scones. You’ll either love it or hate it. The color is divine!! I think you could strain-out the petals for the most beautiful jelly too… also tone-down the flavor with fewer petals in the recipe… if desired! 🙂