I came home from a long Memorial Day weekend with family to find my wild rose bush blooming beautifully. The petals on those roses don’t last for long, and Philadelphia was expecting yet another big rain later that afternoon; I wanted to find a way to preserve some of these gorgeous flowers. After some internet searching, I found a few reciples for rose petal jam, a traditionally Syrian and Lebanese condiment that keeps all of the wonderful color and scent of fresh blooming roses. Because the “jam” is made with flowers and not fruit, it doesn’t have any of the natural thickening pectin of fruit, and so the finished product if more of a thick syrup than a traditional jam. I’m so excited to eat it with fresh, organic yogurt, and maybe a few herbs from the garden! I’ve included the link to the recipe I used below.
These roses adjoin my home, so I know that they aren’t sprayed with chemicals or fertilizers, but if you are scavenging for your own, make sure the petals are organic.