Rose Petal Jam

1. 1

   In a small saucepan, bring the sugar and 1/2 cup of water to a simmer over moderate heat, stirring until the sugar is dissolved.

2. 2

   Set aside until slightly cooled but still very warm to the touch.

3. 3

   Stir in the rose petals, packing them into the syrup as they wilt.

4. 4

   Using a rubber spatula, scrape the mixture into a glass measure or small heatproof glass bowl.

5. 5

   Cover with plastic wrap and set aside to steep at room temperature for at least 6 hours, or refrigerate overnight.

6. 6

   Pass the syrup through a coarse strainer, reserving the strained rose petals.

7. 7

   Pour the syrup into a small saucepan and boil over high heat until reduced by half, about 4 minutes.

8. 8

   Se aside to cool slightly.

9. 9

   In a food processor, combine the syrup with the reserved rose petals and process until the petals are coarsely ground.

10. 10

    Scrape the mixture into a glass jar and let cool.

* Per serving · 4 servings · Values may vary.

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