At the height of summer, it's easy to forget those long, dark days of winter when you need a hot scone with some delightful jam on top to cheer you up. Why not set aside a few hours and preserve those delicious summer fruits you are enjoying every day so you can bring back the flavour when it turns cold?
I found these wonderful recipes in a copy of the New Zealand Home Journal February, 1959, which was sent to me by a reader. I was particularly pleased to find a recipe for rose petal jam as I have been trying to find one for years.
If you want to make this, you will need to find a friend or neighbour who grows old-fashioned red roses that haven't been sprayed and have a strong scent. It is also a bit complicated, but it's well worth the effort to produce this delicate, old-fashioned jam which deserves to make a comeback.
Rose Petal Jam
|700 g||Sugar, Use some sugar to sprinkle the rose petals|
|4 cups||Dried rose petals|
|900 ml||Water, bottled|
|25 g||Unsalted butter|
Peach and Passionfruit Jam
|9||Passionfruit pulp (Main)|
|1 kg||Peach, peeled and cut into small pieces (Main)|
|1 Tbsp||Lemon juice (Main)|
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To prepareRose Petal Jam:
- Gather a large bowl of red rose petals while the dew is still on them. Strip the petals down and wipe carefully, removing the white or yellow centre pieces.
- Spread them out loosely and sprinkle with sugar.
- Make a sugar syrup by combining 900ml of rain water (I used bottled water) with 700g sugar. Dissolve slowly over the heat and bring to the boil, then cook until the edges begin to crystallise. Remove from the heat, and add the strained juice of one small lemon and enough rose petals to absorb the syrup so that you get a pulp.
- Bring to the boil again and add 25g of unsalted butter. Simmer.
- Measure out this pulp and for every 450g of pulp add 350g of sugar. Bring back to the boil and simmer for 20 minutes or until it is well set.
Tip: You can check it is set by placing some on a saucer and running your finger through it. If it leaves a definite channel, it is set.
To preparePeach and Passionfruit Jam:
- Put the peaches, passionfruit pulp and water in a large pot or preserving pan.
- Bring slowly to the boil, then continue to cook until the peaches are soft. Add sugar and lemon juice, and boil quickly for 30 minutes until set.