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Rose Jam
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-Cut the roses in the morning, just as they are beginning to release their perfume.
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-Pluck the petals from the rose blooms and set them aside to dry, (this takes a few days),
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-Fifty roses give about 100 grams of dried rose petals,
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-Weigh the dried rose petals, put them in a large, cooking pan,
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-Add the dried rose petals, cover them with equal amounts of sugar,
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-Sprinkle fresh squeezed lemon juice over the sugar,
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-Add a cup of water,
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-Cover and set aside for twenty-four hours.
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-Add another cup of water, and slowly bring to a boil, stir often, add water if you think it is becoming too thick.
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-Cook until the juice ripples from a wooden spoon, and when the rose petals are tender.
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-Ladle the rose jam into sterile jars, cover tightly with sterile lids,
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-Turn the covered, filled jam jars upside down and let set for twenty four hours.
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Rose jam from the moment you cut the roses until you spread it on your toast takes about five days to make.
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Rose jam made this way is preserved for years if the jar's seal is not opened.
