I am wondering about a recipe I have in "Herbal Treasures by Phyllis V. Shaudys. This is an older book.. I think I bought it at least 10 years ago.

It includes a recipe for Rose Petal Jam that I would love to try since my complicata is going like gangbusters this year.

I'm wondering if it is truly safe to can... instructions say to pour into sterilized jars and seal. That's it. Lots of sugar... but.. well, I'm paranoid.. and here it is.

Kathleen's Rose-Petal Jam

1 quart fragrant rose petals tightly packed
3 cups water
1 package Sure - Jell
2 tablespoons lemon juice
4 cups sugar

Heat petals and water to boiling. Steep for 20 minutes. Strain and reserve petals. Measure liquid and add water to make 3 cups. Mix with Sure jell and lemon juice. Bring to a boil over high heat. Add the sugar and bring to a hard rolling boil. Boil for one minute. Remove from heat and stir in reserved rose petals. Stir for a few minutes to prevent petals from floating. Pour into sterlized jars and seal.

***

I'm thinking that if you don't add back in the rose petals it should be fine.. 10 minutes?

Opinions?

Thanks!

Based on my experience with rose petals in jam, what you end up with is leathery bits that aren't very appealing anyway.

You may find that rose petal jam smells a lot better cooking than it tastes out of the jar, but it's always fun to experiment.

Carol

Dave

1 c. lemon balm
3 c. water
1 tbsp. fresh lemon juice
6 1/2 c. sugar
1 bottle liquid pectin
Drop of yellow food coloring

Directions:
Steep lemon balm in boiled water 10-20 minutes. Strain. Bring infusion and sugar to a rolling boil, add pectin and cook and stir for 1 minute. Remove from heat, add coloring, jar and seal. Process 5 mins. in BWB.