Saturday, June 7, 2008

Bella Rosa


Rose Petal JamIn a food processor pulse together:
2 cups fragrant rose petals
3/4 cup rosewater or water
juice of one lemon and 1 tsp lemon zest
----
Add 2 cups fine sugar to the food processor and pulse a few times until it is blended with the rose petals. Let sit. In a small saucepan, mix together 3/4 cup rosewater or water and a box of sure-jell. Whisk continuously until well blended while bringing the mixture to a full rolling boil. Keep whisking for one minute, then quickly pour into the rose petal mixture in the food processor. Pulse a few times. This will set up very quickly!! So be sure to have your jam jars sterilized and ready to fill. Seal with new lids. I put the sealed jars back in the canner for about 5 minutes to get a good seal so that I don't have to keep it all in the refrigerator. Recipe fills approx . 6 small jam jars.


Rosewater is simply made by packing a very clean jar with perfect petals early on a hot day. Cover petals with distilled water and close the lid tightly. Let the jar sit in the sun for one day. Strain the petals out in the evening and add a few splashes of vodka to your strained rosewater to prevent it from fermenting. Store in the refrigerator. Can be used for recipes and adding to the bath...or putting into pretty spray bottles to use on HOT days (like today) ....
Refreshing Rosehip and Spearmint Sparkler sweetened with Rose petal syrup and lotsa ice...ahhhhhhh!


Cute honeybees swarming the sun kissed roses



Twas a lovely rose filled day from the start...and it will end on a rosey note, as well. Rose water and milk mixed with rose petals for the bath, some more of that cool Rosehip sparkler and a few strawberries drizzled with rose petal syrup. Rose soap and cream...goes without saying.

8 comments:

Aunt Jenny said...

Oh Sue...I want to be YOUR neighbor!!!

JoAnn P said...

It was a wonderful day for the 'honeybees' with Sue and her beautiful roses.
Sue, class was very enjoyable. I look forward to trying all the recipes you taught us.

Blessings, JoAnn P

Erica said...

So pretty!!! I love roses, but have a heck of a time trying to grow them. I have given up. Any tips or hints?

Susan said...

what is it? bugs, disease, not overwintering?

Orva Gaile said...

This rose jam is really beautiful Susan, and I hear it is soooo yummy. I love your Rose Petel cream too. It is very soothing.
Blessings,
Orva

kansasrose said...

Yummmmmm. The babe rocks out roses. :D If I could eat that Rose Petal Face Creme I would. Plus it's so dang purty & pink in the cute little jar. Addictin'! I need to order some things soon when I gets my wheat money. Loved the flower grain mask and facial tonic water. Is that striped looking rose the "Rosa Mundi"? Little shortbreads with rose jam thumprints? Oh yeh...

Susan said...

yes, that is Rosa Mundi!
We made tiny rose petal scones with pine nuts to put the jam and butter on...oh so decadent ;)

Anonymous said...

My favorite culinary rose is the heirloom, Charles de Mills, which is a Gallica..It is the essence of rose...fragrant and tasty. I use it for dried rose petals, rose syrup, liqueur, essence, and general rosiness...My second favorite is another Gallica, the heirloom George Vibert. There is great variety in the flavor of different roses. Heirlooms are easier to grow as they are disease resistant and not as fussy as modern roses which are not necessarily grown for scent and taste...

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