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This is a very old method of making a preserve. It is rather more liquid than the usual jam, and makes an excellent accompaniment for ice cream.
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| What You Need: |
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Rose petal
Sugar
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| How To Cook: |
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1. Pick dark red, scented roses early in the day.
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2. Strip the petals and remove the yellow tip at the base.
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3. Cover with the minimum of cold water and simmer to a pulp.
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4. To each pound of pulp add 1 pound sugar and boil until set.
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5. Pot in small jars.
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