Let me just start by saying, this is no ordinary jam. In the past, Tonia has giving me little precious jars which I savor and stretch out as long as possible, because to me, each spoonful feels like it casts a magical spell over me, filling me with love for the world around me. I kid you not, there are days that have been completely transformed, because of the miraculous effects of this jam.
Their intoxicating scent melts away all tension.
Once sorted they are ready to bring into the kitchen.I always love being in Tonia’s kitchen – filled to the brim with all kinds of herbs, healing tonics and tinctures. Where ever she is, she seems to find the beautiful essence of what surrounds her, and creates from this place. You can’t help but the get the feeling she is deeply connected with the earth and its cycles, her creative healing energy flowing outward and freely.
She began foraging, long before it was trendy, making all sorts of tonics and elixirs.
Living on San Juan Island gives her access to the fragrant wild roses that bloom all over the island in May and June, and the making of wild rose petal jam has become a yearly ritual.
The recipe is surprisingly simple, and highlights the lovely rose flavor.
For this recipe, you’ll need to collect about two cups of rose petals, just lightly packed. Tonia describes this as pressing down on the petals just enough to make a perfectly comfortable fairy bed. If I were a fairy, I would be happy sleeping here.
Or, for more accuracy, weigh out two ounces of fresh petals.
You can also use dry petals ( see recipe) but fresh are preferable.
In a medium pot, bring the petals and water to a simmer.
And fresh squeezed lemon juice.
Mix a little pectin with sugar and add to the simmering petals, to thicken.
Simmer 20 more minutes.
Spread on buttered and toasted homemade bread – it makes for a delicious breakfast or afternoon snack.
Or spoon it right out of the jar, like Fin.
Sprinkle with rose petals and add fresh berries if you like.
And enjoy the effects.
Rose Petal Jam Recipe
Tonia Schemmel’s Wild Rose Petal Jam, made from wild roses on San Juan Island
- Prep Time: 10 mins
- Cook Time: 30 mins
- Total Time: 40 mins
- Yield: 3 jars
- 1 ½ cups filtered water
- 2 oz (approx. 2 cups lightly packed or to what would be a perfectly comfy fairy bed) wild rose petals (preferably collected 50 feet from roads and in a pesticide free area)
- 2 cups organic cane sugar
- 3 tablespoons fresh lemon juice
- 1 teaspoon Pomonas fruit pectin**
- Place water and roses in a sauce pan. Bring to a gentle simmer for 10 minutes.
- Add 1 ¾ c of sugar into the simmering petals . Stir to dissolve the sugar crystals.
- Add freshly squeezed lemon juice. Pay attention to the gorgeous vibrant color that emerges.
- Simmer 10 minutes. Mix the remaining ¼ c sugar and pectin in a bowl.
- While stirring the jam add the pectin mixture sprinkle by sprinkle to insure pectin incorporates without clumping.
- Continue to simmer for 20 minutes. It may seem quite loose for jam, it will firm up as it sets but does remain more of a silky syrup with luscious bits of petals.
- Keeps for 2 months in the fridge, also freezes beautifully and canning is always a brilliant option.
- Notes: you can use dried petals…. 1/3 c dried = 1 c fresh (readily available in natural food stores, in the bulk herb section)