Roses are quite special to me. I catch their scent in the morning breeze and it makes me blissfully sentimental. As a child I would often tag along behind my Great Uncle Syd as he tended his magnificent roses in England. A long time and passionate cultivator of roses, his gardens were quite special. Syd even created a hybrid that he named after my mother.
The roses on our property are called Snow Pavement (Schneekoppe). This is a pale lavender Rosa rugosa hybrid from Germany and hardy to zone 3. They are very disease resistant roses that bloom from early summer into fall frost. We also have similar roses in fuchsia and white.
Over the summer I collect the rose petals every few days and place them in a drying rack. You can tell that rose petals are ready for collecting by running your hand gently over the flower. The petals will come free with no resistance when they are ready. We use the rose petals for making rose petal jelly, soap, rose water and we even throw some into the chickens nesting boxes. In the late fall, after first frost, we also collect the rose hips for jam & wine making. Important: If you collect rose petals be sure they have not been treated with chemicals.
This rose petal jam is lightly floral with and bright with a hint of lemon. Serve it on fresh buttered bread or drizzle it on top of vanilla ice cream (I like to shave a few slivers of chocolate on top) . We often have fruit & yogurt smoothies and a spoonful of this jam adds a nice flavor. This recipe is inspired by a recipe found in the book “The Jams and Jellies of Christine Ferber, my favorite recipe book of all time. You can read my post How to Make Gourmet Jams & Jellies (that are easy to make) for even more Jam & Jelly inspiration.