Beltane Wild Rose Faerie Jam
- 2 Cups Water
- 2 Cups Fragrant Rose Petals, White Bases Removed
- 2 1/2 Cups Super Fine Sugar
- 1/8 Cup Freshly Squeezed Lemon Juice
- 1 1/4 Tablespoons Rose Water
In a large saucepan, bring the water to a boil.. Decrease heat to the simmering point and add the rose petals. Simmer for 5 minutes, until petals are pliable. Add the sugar and lemon juice. Bring back to a boil.. Decrease heat and simmer for 30 minutes. Stir until the sugar has dissolved and the mixture begins to thicken. Add the rose water. Let stand, until foaming.
To test for doneness, place a spoonful of the jam on a cold saucer. Allow the mixture to cool and push on the surface; if it wrinkles, it is ready. Allow the jam to cool slightly, then pour into sterilized jars. Store in the refrigerator; jam will keep up to two months.
Recipe for Rose Water
- Petals from 2 Fresh Roses
- 1 Cup Water
Place the petals and water in a small saucepan. Warm slowly, until the petals turn translucent. Strain and use the liquid for cooking or spritzing. Store in the refrigerator.
The Wicca Cookbook - Jamie Wood and Tara Seefeldt