1. Fill a large pan with the boiling water. Add half the rose petals, cover and leave to stand for two hours. 2. After two hours strain off the liquid and transfer to a clean pan. Discard the steeped rose petals. 3. Add the sugar to the rosewater and stir over a low heat until dissolved. Add the lime juice and remaining rose petals, reserving a handful for later. 4. Bring to boiling point, reduce the heat and simmer until setting point is reached. To test for this, pour a little onto a cold saucer. Push it gently with your finger. If it wrinkles, it is ready. If not continue to simmer for a little longer. 5. Add remaining rose petals and simmer gently for another three minutes then pour into a sterilised jar and seal. The rose petals should rise to the top leaving clear jelly underneath. 6. Pot and cover the jam. 7. Chef's tip. 8. You’ll need to sterilise the jars or your jam will go mouldy. Wash them thoroughly in warm, clean, soapy water, drain upside down on kitchen towel and place on a baking tray in a preheated oven at 140C/fan120C/gas 1 for 15 minutes. Turn the oven to its lowest setting and keep the jars inside while you make the jam. ---------------------------------------------------------------------------
Nutrition
Ingredients
