The color of this jam is exquisite—it has a sort of shimmering light-capturing quality that is hard to explain—looks like melted quartz infused with roses, almost too beautiful to eat.
“Simply alternate layers of a few handfuls of fresh Rosa rugosa petals and a pound of cane sugar. After a few weeks, the moisture of the rose petals allows the sugar to liquefy and form the body of the jam. The petals become insubstantial and the essence diffuses through the jam.
I got the recipe from my mother-in-law, an original MOFGA member from the ’70s. Enjoy!”