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    « Late Season | Main | L is for Leaves »

    Thursday, June 22, 2006

    Comments

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    Lauren

    We had a Sauvignon Blanc that was very rose petal-y and I couldn't get used to consuming something that smelled like roses. It was like drinking from a bubble bath.

    Kristen

    Awww! How sad! Was it especially humid yesterday? I forget why, but that can sometimes do odd things with jellies and jams.

    sandy

    Rose jam. Huh. You are so clever. It does look pretty though, doesn't it? Obviously you've used the stubborn roses.

    Manise

    Would liquid pectin work better? Sorry it didn't work out. I have the same rosa rugosa btw and will have to try this recipe out.

    Beth

    Did you buy fresh pectin this year, or did you use leftover from last year? I think I had a similar problem one time (long ago so the memory is a bit fuzzy) I made jam with old pectin.

    Dave Daniels

    Alright, let's try this again...
    That jam sounds great. Maybe try letting the petals dry a little to remove some of the extra moisture. (This comes from my sister, the Jam Goddess.)

    margene

    It looks pretty!

    Jenn

    Rose petal jam? I've never had anything like that... It sounds intriguing. How smart you are, Cousin.

    jodi

    I'm going to make some as soon as the rain dries off of my roses, and I'll let you know if I get the same results.

    jpt

    Bummer. I had a similar experience with peach-blossom ice cream--the batch that failed made me feel like I'd really screwed up a cool opportunity. Since we're talking about rose cookery, do you ever cook with the rose hips?

    JillyBean

    Norma, I've been lurking for MONTHS now, and thoroughly enjoy your writing and experiences.

    I had an similar experience with cherry jam years ago -- completely not spreadable; however, my housemate (the gourmet he is) decided to use it as a compote for topping pork chops! Just slightly warmed the jam and dolloped it across the chops. Don't know what might go well with rose petal, but maybe fish?? Just an idea for future reference (I just hate tossing homemade jellies and jams).

    Roxie

    Norma, if you MUST throw it out, please throw it in my direction1 I don't know what to expect, so cloudy looks very pretty to me. PINK jam is just too cool for school!!

    If it's too gloppy to spread on toast, how would it do warmed and drizzled over vanilla icecream? (I have used too-thin jam in plain yogurt with blissful results.) Or, you know, people used to dissolve jam in hot tea as a sore-throat remedy. I would LOVE to have rosepetal jam in my tea in the blue depths of January!!

    Thanks for the recipe. I can burn Jello, but I might get DH to give it a try.

    regina

    It's too bad it didn't "jamify" (my mother's word). I've had that happen before (though I've never tried rose petals! wow). there are mediterranean recipes that call for rose syrup and rose petal jam, so even though your jam may not work on toast, perhaps it'll work as a cooking ingredient?

    regina

    It's too bad it didn't "jamify" (my mother's word). I've had that happen before (though I've never tried rose petals! wow). there are mediterranean recipes that call for rose syrup and rose petal jam, so even though your jam may not work on toast, perhaps it'll work as a cooking ingredient?

    Angelia

    I never tried rose petal jam. Hmm. Maybe I could come visit you & you could serve it as a snack? Hehe! :-)

    Cookie

    Lovely roses.

    Old pectin maybe? It's evil and fussy at times, ya know. Did you try melting it down? It might be a nice glaze for a fruit tart.

    Liz

    I have never even tried, nor heard of, rose petal jam, how cool. Sorry it didn't turn out. My grandmother was a jam and jelly maker, and she said humidity could ruin the consistency... maybe that was the cause.

    jessica~

    Yesterday I was talking to a friend about my neighbor that used to make rose petal jelly. Her roses were a deeper red so the color was different and it definitly was more jelly like. I remember it had a faint but pleasing taste. That is such a bummer your jam didn't turn out. :( I think some of your commenters have great ideas of cooking with it.

    Cathy

    Don't throw it out! I love the idea of the jam over ice cream.

    Carrie

    Odd. Never did it occur to me to eat anything made with flowers. Even when a friend in high school was given a bouquet of roses and ate them all, one petal at a time, by the end of the school day.

    Carole

    I've had my grape jelly be a bit cloudy sometimes but only on the top. I don't know what could have gone wrong but I know the frustration of having something you've spent hours of time on not come out right. So sorry.

    pippi

    phooey for foiled preserves!
    what a bummer.

    your pictures are beautiful tho!

    joan

    I love Cookie's idea of making a glaze over a fruit tart - it would be so beautiful!

    I also used a gummy kind of preserves (black currant, I think) with vinegar ~ trust me, it's great over pork chops. The preserves weren't very spreadable until warmed with just a schoche of vinegar...but of course, you could use wine or, thinking of the rose petals, champagne as a thinner. Hmmm, very Harlequin Romance....

    Julia

    Well, that's another wrinkle in my brain. I did not know you could make jam from rose petals. I really like the pink color!

    Julia

    I love roses, but I am NOT eating rose jam. It's real pretty in the jar though. Should I send you some of this jalapeno jelly that I can't unload even in Texas?

    Mel

    Mmmmm, rose petals, and here on the coast we have tons of rugosa....

    Michelle

    Very Pretty Norma.. I wish I had more petals on my rose bushes. Have you tried making the Jelly? Its pink but more clear. Its yummy when you add mint too. Did you go Strawberry Picking yet?

    Roxie

    I'm trying to make rose jam too. A fabulous chef, whose advice I highly respect, just recommended to me the same recipe you're using. Don't give up!

    http://divinacucina.blogspot.com/2006/04/getting-ready-for-mothers-day.html

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