Rose Petal Jam

Happy Summer Solstice!


4 c. fresh pesticide-free rose petals (preferably pink)

1 3/4 lbs. fructose

3/4 c. apple juice or filtered water

1/2 tbl. lemon juice or lime juice

1 tbl. rose water

In a large sauce pan arrange several layers of rose petals and fructose. Pour the water or apple juice over them then add lemon juice. Bring the liquid to boil over medium-high heat. Reduce the heat and simmer for 15 min., stirring occasionally. Add the rose water and continue cooking until the mixture has thickened – about 5 min. Test for when done by placing a drop on a cold surface. If it forms a globule, it is ready.

Immerse resealable glass jam jars in boiling water for 5 min. to sterilize. Transfer the jam to the jars and store in a cool, dark place.

Eat, Taste, Heal. Hawaii: Five Element Press., 2006