Total Time: 60
Yield: 8 four-ounce jars
- 1/2 pound Rosa rugosa petals, divided
- 2 cups sugar, divided
- 1 tablespoon grated fresh ginger
- 4 cups water
- Juice of 2 lemons
Instructions:Into a medium bowl, place a layer of rose petals, 3 petals deep. Shake a layer of sugar on top of the rose petals; repeat layering and sugaring until you’ve used all the petals. Cover and refrigerate overnight. Reserve remaining sugar.
The next day, into a medium saucepan over medium heat place remaining sugar, ginger, water, and lemon juice. Stir to dissolve sugar. Add sugared rose petals and bring mixture to a simmer; cook about 20 minutes. Then raise heat to bring mixture to a boil, and stir well until the jam reaches 220°. Remove from heat. Pour into pristinely clean jelly jars. Seal well and process in boiling water 15 minutes.