I have a confession. While I most definitely like jam — a lot, really — we just don't eat that much around our house. On my toast I tend to prefer just butter or the addition of something savory (and fatty) like cheese or ham. We do use it frequently for our stand-by dessert: plain yogurt with jam mixed in — but beyond that we tend to have jars rattling around the fridge for a good long time.
|Garden full of roses at my sister's place|
Inspired not least of all by the incredibly fragrant blue magenta roses that fill my sister's backyard in Berkeley, and by memories of floral jellies in France, I had been wanting to make something with roses for a while. After my sister brought me a bunch of roses, I did some online research and settled on this recipe - mostly because it required about the right amount of petals I had on hand.
|Preparing the rose petals|
After removing the petals from all the roses, you wash them and trim off the bottom white part of the petal which can turn your creation bitter if used. This is the kind of jelly prep you dream of right? Snip, into the measuring cup, voila.
|Biting into jelly toast|
|Glowing like gems|