This sounded so intriguing we just had to try it! It’s extremely easy to make; the most time-consuming part of the process is plucking enough rose petals to make a cup’s worth. We only had pale pink roses to work with so the color of our jam was a bit bland, but if you use red or deep pink roses it would be gorgeous. The flavor is light and sweet – probably not the best choice for your next pb&j, but terrific on cream scones (recipe below). Ingredients Directions Remove white ends (the part that grows closest to the stem) from rose petals and rinse. Puree petals, 3/4 cup water and lemon juice in blender until smooth. Slowly add sugar. Blend until all sugar has dissolved; leave in blender. Stir pectin into a saucepan with 3/4 cup water and bring to a boil. Boil hard for 1 minute. Pour into blender with rose petal mixture and blend until thoroughly mixed. This will only take a couple of seconds. Do not fiddle around at this point – the jam sets up almost immediately! Pour into sterilized jars. Let set for 6 hours, till firm. Makes 4-5 cups of jam. Will keep one month in refrigerator. Freezes well. *IMPORTANT! The rose petals you use must never have been sprayed with any chemicals. Do not use roses from a florist, nursery, or garden center -- you don’t know where they’ve been.
Melted butter, Sugar Directions Sift dry ingredients together. (If you don’t have a sifter or don’t feel like sifting, just dump the dry ingredients in a bowl and stir with a whisk.) Cut in butter. This is easier if you use a frozen stick of butter and a grater – just grate 4 Tablespoons into the flour and stir to combine. Add cream to beaten egg and stir. Add egg mixture to flour mixture and stir just until moistened. Turn onto a lightly floured board and knead just until dough is formed. Roll out to ½ inch thickness. Cut into rounds or wedges and place on baking sheet. Brush with melted butter and sprinkle with sugar. Bake 15 minutes. Makes approximately 15 scones. |
Cream Scones