- Use organic roses from the garden; they should be scented and free of chemicals. Choose a selection of roses with different hues, mainly dark pink, claret and red. Remove the petals one by one and use a pair of scissors to trim off the bottom bit, which is thicker and has a bitter flavour. Repeat until you have achieved 250 g of these trimmed petals.
- Place the rose petals in a food-safe bowl, add mineral water until they are completely covered and let them sit this way for 2 hours. This will hydrate the petals and scent the water.
- When the 2 hours have passed, drain the water from the petals, making sure to preserve both.
- Put the sugar, lemon juice and 125 ml of the rose-scented water in a cooking pot. Heat over the stove until the mixture reaches a boil. Add the hydrated petals and simmer the jam on low heat for 10 minutes.
- Conserve the jam as usual; I recommend using a jar with a twist-off lid that’s been dipped in boiling water, wiped clean and dried. Fill the jar to the top, twist on the lid and turn it over to vacuum-seal it. For added safety, properly label your jam and keep it in the fridge.
