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Many people make their own jam. But have you ever made jam out of roses? Mary Jo Rusu has...she'll be my guest .

Uncooked Rose Jam

1 cup of fragrant rose petals (pesticide free) and rinsed

1 cup of water and the juice of 1 lemon

4 cups of sugar

1 small box of Pectin (Certo)

1 cup of water

1. Clip the white tips off the petals and place in a blender with the water and lemon juice.
Puree liquid and roses until the mixture is well blended.

2. Add 4 cups of sugar and blend until combined.

3. Bring 1 cup of water to a boil and add the pectin stirring constantly until dissolved for 1 minute.

4. Add the pectin mixture into the blender and mix slowly for approximately 3 minutes.

5. Pour the jam into sterilized jars. Scoop off any foam with a spoon.
Keep the jars on the counter for 4-6 hours to allow the jam to settle.
Refrigerate for up to one week or freeze for up to six months.

****This jam can be used to glaze ham or chicken or as dessert sauce but the best way to eat it is on a snowy winter's morning on toast.

Many people like to put jam on their toast or their muffin. But have you ever had Rose Jam? That's one of the treats Mary Jo Rusu will be teaching folks how to make this weekend. Mary Jo is a passionate gardener and she loves herbs. She's giving a workshop this weekend called "Get Growing and Using Herbs in the Kitchen".
Mary Jo joins me in the studio.
Listen audio (runs 10:52)