Rosy Jam

I’m being pampered with a guest post from Jacky (and so are you)

Hi,
I am a home edding mum who loves all things of a foraging/self sufficiency nature.  Actually, my love borders on obsessional!
Recently, my foraging adventures have combined 3 of my favourite things: roses, foraging and preserve making!
I took the sprogs with me on a little excursion (along with my field guide, Richard Mabey: Food For Free handbook!) to a nearby public right of way footpath that is festooned with wild rose bushes.
We collected a quantity of pretty rose petals (about 2 mugs full when packed in) … leaving the rose centres intact for the future hips, of course!
We brought them home and sorted them out, liberating any critters that had the misfortune of hitching a ride home in the bag.
Then we, or rather I, as the sprogs had now taken up electronic devices, dissolved 2 cups of sugar in half a cup of water and a couple of tablespoons of lemon juice.  The rose petals were then tumbled inside the liquid and stirred for 30 mins.
Cool slightly then pour into sterile jars.
As you can see from the picture, you may either leave the petals in or remove them.
If you leave them in, they float to the top and look pretty as a picture!
All you need to do now is either drizzle the rosy gorgeous loveliness over fresh pancakes, ice-cream or hot, buttered toast!  It is the most delightful jam I have made to date.
Hope this inspires some of you to try nature’s bounty that is both fresh and free!
JJ x
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