USDA hardiness zones 5-9
This Red Rose bush grows in sandy soil in Lansing, New York with a southern exposure. Sitting in the sunroom you can look out the window to see a multitude of small but showy flowers. This rosebush bloomed this year on Oliver's birthday, May 23, 2012.
Rose Petal Jam
1 cup fresh rose petals
(red or pink are best colour choices/must not have been sprayed with chemicals)
1 1/2 cup water
Juice of one lemon
1 1/2 cups sugar
1 pkg of powdered pectin
Put rose petals, 3/4 cup water and lemon juice in a blender. Puree until smooth. Slowly add sugar. Blend until all sugar has dissolved. Pour this rose syrup mixture into a large bowl. In a small saucepan, stir 1 package pectin into 3/4 cup water. Bring to a boil, and boil HARD for 1 minute, stirring frequently. Pour pectin mixture into syrup and stir it in gently but quickly. It sets up fast. Work FAST to pour it into jars before it gets too thick and gloppy. Put covers on the jars. Let set for 6 hours til firm. (It may set faster.) Refrigerate for up to one month or freeze to keep longer.
Put rose petals, 3/4 cup water and lemon juice in a blender. Puree until smooth. Slowly add sugar. Blend until all sugar has dissolved. Pour this rose syrup mixture into a large bowl. In a small saucepan, stir 1 package pectin into 3/4 cup water. Bring to a boil, and boil HARD for 1 minute, stirring frequently. Pour pectin mixture into syrup and stir it in gently but quickly. It sets up fast. Work FAST to pour it into jars before it gets too thick and gloppy. Put covers on the jars. Let set for 6 hours til firm. (It may set faster.) Refrigerate for up to one month or freeze to keep longer.
