Rose Petal Preserve

I truly enjoy finding good use of anything my garden produces.  And especially the roses, and I have quite a few roses!  I wanted to try this recipe so many years ago, when I cooked more often, but never found the time or lost interest I suppose.  Using the reds burgundies, and dark pink petals made this preserve a gorgeous color, and the taste, well it's rosy!  I added a bit more lemon into mine, with the result being a nice citrus-y sweet confection. Perfect for croissants, biscuits, and I can imagine on pancakes too.

This Rose Petal Preserve recipe was taken from my favorite Turkish cookbook, Classic Turkish Cooking, by Ayla Algar

4 oz rose petals from a highly scented pink or red garden rose, untreated with pesticides and washed thoroughly

4 c sugar

5 oz water

4 T lemon juice 

Cut off the white ends of the rose petals and layer into a glass container with 1 cup of the sugar, ending with a later of sugar on top.  Cover the container and let stand for 1 or 2 days.

When you are ready to make the preserve, rub the petals with one hand until they are reduced to a paste. I do this on parchment paper spread onto the counter. 

Dissolve the remaining 3 cups of sugar in the water in a noncorroding saucepan over low heat, making sure the syrup does not come to a boil until sugar is dissolved completely.  Stir in the rose petal mixture and boil over medium heat about 20 minutes, until it reaches a jam consistency--214 to 217 degrees on a candy thermometer.

Once it reaches the temperature, stir in the lemon juice, bring to a boil, and remove from heat.  Skim the top and pour into clean, warm jars and seal.