Only Nominally a Knitting Blog. But Who Cares?

  • One L short of normal.

Stat Counter

Become a Fan

TypePad Profile

Get updates on my activity. Follow me on my Profile.

Twitter Updates

    follow me on Twitter

    Enter your email address:

    Delivered by FeedBurner

    « Terrier Tuesday -- We've Got BEETS! | Main | Beet It! »

    Wednesday, June 23, 2010


    Feed You can follow this conversation by subscribing to the comment feed for this post.


    Thank you so much for the tutorial and recipe Norma. Can't wait to try this over the weekend.


    I must find a placer to steal rose petals. Do you think they'd ship well? I'll send them to you and you can make me jam....just kidding. Where oh where can I steal roses around here. YUM!


    Wonderful! Now if I just had some roses...


    OK, you lost me once you got to the part about the reamers. Does no one else find it HYSTERICAL to know that the District Attorney has a collection of REAMERS? On that fact alone I am prepared to move to Vermont, declare residency and vote for that man! HYSTERICAL, I say!!!


    I was just telling my husband about your rose petal jam the other day. Thanks for the recipe!


    Great tutorial, Norma! The jam looks fantastic. I make grape jelly every year and whoo boy is that a lot of work.


    Those jars look both lovely and delicious! Unfortunately, Rosa Rugosa is considered an invasive plant here in Ohio. I'm still trying to figure out why there is none growing in my yard, since I have every other invasive plant known to man...


    Fantastic post! The jam looks fantastic!...and delicious.


    Yum. Yum cubed. I love the color too - what a pick-me-up just looking at it in the morning sunlight.


    Thank you, ma'am.

    Jenn C.

    Every year I read about you making this jam and think to myself "I have GOT to plant me some of those roses!" Maybe this year =)

    I for one, would love to hear about the depression era reamer collection, but I suspect I may be a minority of one on that, so I'll hush up.

    And AMEN! on the sugar in jam thing. It's JAM. It's not SUPPOSED TO BE HEALTHY. Don't eat an entire jar in one sitting!

    Word Lily

    Sounds like how I made it, except we used petals from wild roses, growing in the road ditches of NE Montana. The recipe's in one of my cookbooks. The color of the finished product will vary with the color of the rose petals used, won't it?

    Jean E.

    Your post brings back great memories of last year's batch. It was amazingly good and it was beautiful. Still looking for a yarn of the same color.

    Rhonda from Baddeck

    Thank you, THANK YOU! I didn't realize you used Rosa Rugosa petals -- we decided to plant some last year and they have a few blooms already. Maybe next year I'll have enough for a batch of jam... Or maybe I'll have to wait until we move to Cape Breton where they're prolific. (I've improvised and made rose hip jam from them -- next time I'll try a real recipe.)


    That jam sure is pretty.

    Tina M.

    I adore everything about your tutorial. :)

    It's beautiful stuff, but does it taste mostly sweet, citrusy from the lemon, or maybe I'm asking what do roses taste like? (I'm guessing "roses, duh!")


    Does it matter what kind of rose petals you use? Do different species have different flavors? Do they have to be the "antique" roses that have the heavenly smell, or will modern pretty roses that the smell has been bred out of work?


    Your crazy tutorial commentary? I would not have it any other way :^) I am here to testify, your rose petal jam is The Most Awesome in the Universe. yes. so say I.
    Sarelro, the roses need to smell. period. That's part of the experience.
    Now I just need to find some rose petals.
    I'm with Lynn re: the citrus reamers, heeeeee. and I'd love to see them. all.
    Can't wait to show this post to Gracie, she thinks you are Most Awesome (not to mention Very Intriguing), even asked me one time if we could just drive over to your house for a visit. heh.


    Sarelro and others:  You can use whatever rose petals you wish. The color of the petals will affect the color of the jam. (Tried white last year, and it tastes great, but wouldn't want to serve it to guests, if you get my drift.)  The more highly scented the rose, the better.  You want that full-on rosy overtone to the flavor.  The antique roses would be IDEAL for this. Before the ready availability of vanilla extract, roses and lavender and other floral flavors were more in vogue here in America (they still are in other parts of the country, I believe).  They're starting to make a come-back now, thank goodness!

    The flavor:  It's a flavor scentsation all its own and difficult to describe unless you've experienced it -- such a treat to the senses. Sweet-tangy with a heavy floral overtone.  People who've eaten it have said it brings up fond memories of walking on an ocean beach.  For me, I call it "sunshine on a spoon." In the middle of winter, if I'm feeling down, all I need to do is put this on a spoon and indulge. It's wonderful on its own, or on vanilla ice cream, white cake, buttermilk biscuits, toast, with a shortbread cookie, in a pb&j sandwich, over Greek yogurt. You name it!


    I've been wanting to plant some Rugosa Roses..and now I found another reason. What is the best time for rosebush planting? I'll have to look it up.


    The tutorial was great! But the side commentary and the "hidden" yorkie picture made it awesome. I love your posts!


    I would love to hear (see) more about your husband's Depression era citrus reamers (love antiques).


    Thanks for the recipe! And I love that you said "dilly-dally" as when I say it I often get looks or laughs from people who think it is funny that I say it.


    Thanks for sharing the recipe and the process. I wish more recipes warned us not to dilly-dally. :-)

    Becky in VT

    Wow! That looks amazing! I make a rose petal wine which is quite good. It does involve steeping the petals to get the flavor into the water (wine isn't jam after all)

    But having scooped out the remaining, gelatonous, white mess that was what remained of the petals I can begin to imagine how icky this jam would be cooked!


    Girl, you have read my mind! I JUST finished the last of the wonderful rose petal jam that you gifted me last June; I've been pining for more. Rose season has come & gone in Carolina so I'll save the excellent tutorial for next year. When I return home next week, I'm gonna make a donation and hope for a jar of this wonderful stuff. It really is sunshine on a spoon!


    Thank you, thank you, thank you!! I have been wanting to make some of that since you very first wrote about it! Tomorrow: to my cousin's to gather my rose petals while I may! Am very excited!

    Hester Sturrock

    I love the instructions for your Rose Petal jam. I can't wait to try it. I may have to get some roses from Costco as I don't have any in my yard.

    I love the idea of an depresssion era collection of glass citrus reamers. I would love to see a blog post on these.

    Rose petal jam here I come.

    thanks - Hester

    Mary K. in Rockport

    Ohboyohboyohboyohboy. THANK you! I'm going down to the beach to steal some rose petals.

    Seanna Lea

    Yum! I don't know if I have access to unsprayed rose petals (I think we have one rose plant, which is definitely not sprayed with any pesticides), but if so I will want to try this!

    Jo in Boston

    I think you've given me my weekend project. My rosa rugosa is white so I may have to mix in some pink from my rambler for color.


    Thank you Norma, you know I love pink jam.
    I have to find someone with roses though. (It appears from the comments rose petal theft will be prevalent this weekend)
    And here is another vote for the citrus reamer post - who would'a thunk? I just made a pottery one, so it's topical for me.


    Ya know, I'm thinking that rose petal syrup would make for an amazing sorbet...


    Also, rosewater and rose petal jam is still found all over the Middle East. At least, that's where I get my stock these days. (From the local Middle Eastern grocery stores.)

    Rosemary McN

    The memories of last year's jam gave me joy. Joy led to push the button for the kids who work so hard to make it. Good job again, Norma!


    I have wondered how you make the rose petal jam. We have deer, therefore a shortage of roses, so this is not really an option for me.

    Now, the question is, why try to keep the Yorkie out of the picture? You know you can't and he is darling.


    Thanks for this recipe Norma- sounds so good I am going to go get some pectin and upgrade my jar lids today! I have the roses for sure. Ha, I'm enjoying the idea of Margene sneeking around her neighborhood to look for roses to steal!

    Kathy D

    Thanks so much for sharing the recipe and especially the tutorial. Can't wait to try it!


    Thank you SO MUCH for the recipe and the tutorial. Now I have to track me down some pesticide-free rose petals (its only veggies at our house, no roses) or get my husband to plant some. He'll be THRILLED


    Wow! Thanks for sharing. I thought this recipe would be top secret. Must try this weekend. And for all those rose petal stealers out there, I will be guarding my roses. No sleep for me!

    elizabeth a airhart

    thank you great posting

    what depression era are thee talking about
    the 1930"s my mom had a glass reamer


    Bless your generosity in sharing, and in such great detail. I would have loved to discuss depression era glass reamers, and know a few people on the left coast who collect them:) My kitchen's pretty vintage, but mostly collecting other peoples' cast offs!


    Yes, thank you for sharing. I think that color is the most beautiful! I will also have to "find" some roses soon. And donate, just for luck.

    Word Lily

    When we've served it to someone and asked them to name the flavor, they inevitably come up empty, too — they all know it's familiar, and they like it, but they can't place it (I'm thinking because they don't think of roses as food.)


    Looks wonderful! Now to find some rose petals!


    Thank you so so so much for posting this. I have a next door neighbor with an INSANE rosebush. I tried to make the cooked jam recipe I found online and it sucked. I don't know if she has enough petals left for me to try it again, but I will if I can. Otherwise I'll have to wait another year.


    The jam is so pretty! Does it smell like roses, too? Regarding the plastic lids: I bought some last year so I could use my jars to transport soup and other edibles, but discovered that the plastic storage lids LEAK. Broth escaped in the car. Not good. When I called customer service about it, they told me that they're only watertight in the upright position and sent me coupons so I could replace them with metal rings and lids that are leakproof. So keep those plastic-lidded jars in the upright position!


    The jam looks beautiful! How strong of a rose taste is there? Now I just need to find an abundant supply of rose petals...


    Thanks so much for this, Norma. I have made two batches of this jam now and love it! I just linked to your blog in my blog - hope you don't mind. I'm never sure about blogging etiquette - should I have asked you first? It's a positive thing so I figured it would be ok.

    The comments to this entry are closed.


    • 319712_342932112443374_212147665521820_818930_878689603_n

    Red Scarf Project Blog

    Blog powered by Typepad
    Member since 04/2004
    Blog Widget by LinkWithin