A while ago, my friend Oksana gave me the most enchanting gift: a jar of rose petal jam from her mother´s garden. It was of the prettiest colour, a dark deep pinkish red, with countless little petals throughout and that floral perfume that´s almost more beguiling when it ascends from a jar. I really love that kind of old-fashioned flower recipe, and the idea of a having a mouthful of roses to stir into Greek yoghurt or fromage blanc sounded all too tempting, so I wanted to recreate it. For weeks now, I´ve been eyeing at the rose bushes in our garden, and when the buds finally opened about a week ago, sending subtle hints of summer scent towards anyone who crosses our foreyard, it was about time to grab my scissors.
For this jam, the roses you choose have to be fragrant ones – because in this case, what we taste is actually what we smell. I wanted to eat the petals, too, so I liberally plucked off…
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