Rose petal jam is a quintessentially British taste. There is nothing quite as classic, refined and fragrant as the British rose. Roses have been used in the culinary arts for many years and can be used for decoration or to make deliciously fragrant jellies, syrups and jams.

Rose petal jam is delicious when served with homemade scones, bread, muffins and teacakes and adds a fragrant touch to any afternoon tea. Rose petals can also be used in many other ways if you feel like being creative. It can be used instead of redcurrant or cranberry sauce in savoury dishes such as soups or stews, bringing a unique fragrance to your cooking.

If you want to try making fruit jam with the last of the September blackberries, it is importatnt to know how to judge pectin levels in fruit before you begin.

QUERY: I have an abundance of highly scented rose petals in my garden and would like to use them in cooking. I believe one can make jam with them. Do you have a recipe? LB, The Slaughters, Glos

HOW TO MAKE ROSE PETAL JAM

ANSWER:

To make rose petal jam collect 450g (1lb) of highly scented rose petals. Boil 600ml (1 pint) of water in a pan. Take off the heat and add half the rose petals. Cover and leave to stand for two hours. Strain the liquid into a clean pan, discarding the steeped rose petals. Add 450g (1lb) of caster sugar to the rose-water and stir over a low heat until dissolved. Pour in the juice of two limes and the remaining rose petals, reserving a handful for later. Bring to the boil, reduce the heat and simmer until setting point is reached.
Mix in the remaining handful of petals and simmer gently for another three minutes. Allow to cool for a few minutes before pouring into sterilised jars and sealing. The rose petals should rise to the top, leaving a clear jelly underneath.