Rose Petal Confit
Rose petal confit, also called rose petal jam, is a sweet and fragrant syrup made by simmering edible rose petals in a mixture of sugar, water, and lemon juice until translucent. The resulting confit can be used as a topping for desserts or added to recipes for a touch of floral flavor.
Servings 5 4 oz jars
Ingredients
- 4 cups of rose petals make sure they are edible and free of pesticides
- 2 cups of granulated sugar
- 2 cups of water
- 4 tablespoons of lemon juice
Instructions
- Rinse the rose petals in cool water and pat them dry with a paper towel.
- In a large saucepan, combine the sugar, water, and lemon juice. Bring the mixture to a boil, stirring constantly until the sugar has dissolved.
- Add the rose petals to the saucepan and stir gently to coat them in the syrup.
- Reduce the heat to low and let the petals simmer in the syrup for 20-30 minutes, stirring occasionally, until the syrup has thickened and the petals are translucent.
- Remove the saucepan from the heat and let the confit cool to room temperature.
- Once the confit has cooled, transfer it to a sterilized jar or jars with tight-fitting lids. You can store it in the fridge for up to a month.