My Love Is Like A Red, Red Rose: Rose Petal Jam - Conserve

1. 1

   Fill a large pan with the boiling water. Add half the rose petals, cover and leave to stand for two hours.

2. 2

   After two hours strain off the liquid and transfer to a clean pan. Discard the steeped rose petals.

3. 3

   Add the sugar to the rosewater and stir over a low heat until dissolved. Add the lime juice and remaining rose petals, reserving a handful for later.

4. 4

   Bring to boiling point, reduce the heat and simmer until setting point is reached. To test for this, pour a little onto a cold saucer. Push it gently with your finger. If it wrinkles, it is ready. If not continue to simmer for a little longer.

5. 5

   Add remaining rose petals and simmer gently for another three minutes then pour into a sterilised jar and seal. The rose petals should rise to the top leaving clear jelly underneath.

6. 6

   Pot and cover the jam.

7. 7

   Chef's tip.

8. 8

   You'll need to sterilise the jars or your jam will go mouldy. Wash them thoroughly in warm, clean, soapy water, drain upside down on kitchen towel and place on a baking tray in a preheated oven at 140C/fan120C/gas 1 for 15 minutes. Turn the oven to its lowest setting and keep the jars inside while you make the jam.

* Per serving · 4 servings · Values may vary.