Summer Rose Jam

by Leah Halmagyi


  • 250g aromatic rose petals, washed
  • 450g jam-setting sugar
  • 4 apple cores, wrapped in muslin
  • juice of 2 lemons
  • 1 Tbsp rosewater


1 Use a small pair of scissors to cut out the white part of each rose petal and discard. Wash thoroughly and, while still damp, put the coloured parts of the petals in a glass bowl with 150g sugar and the apple cores, then toss well to combine. Cover with cling film and refrigerate overnight.
2 Next day, add another 250g sugar, lemon juice and rosewater then transfer to a medium saucepan with 2½ cups water. Set over a moderate heat, then simmer for 20 minutes. Increase heat to high and boil for 5 minutes, then remove the apple cores and pour into sterilised jars. Seal while hot and invert to cool.