Rose Petal Jam
2 cups dark red rose petals
1 Tbsp sugar
2 Tbsp lemon juice
4 cups sugar
3/4 cup water
1 Tbsp lemon juice
Rose petal jams, often served inside folded thin
pancakes, is a classic dessert in the Middle East.
Choose roses with a fine aroma, and pick after the dew
has dried. Cut off the yellow bases. Sprinkle with
sugar and lemon juice, then crush down to reduce the
bulk. Measure the petals by packing into a cup.
Combine sugar and water in a kettle, bring to a boil.
Add petals, and stirring frequently, simmer for about
ten minutes. Add lemon juice, then leave for twelve
hours. Bring to a boil again and simmer until syrup
is thick and clear. Pack into jars, seal, and store
in a cool dark place
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