Catholic Recipe: Rose Petal Jam
To the Easter lamb Greece adds jellied fish in a cross-shaped mould, Dolmas (stuffed grape leaves) and Callalou and a delicious rose petal jam. Make sure you follow normal directions for canning jelly and preserves.
This recipe would also be appropriate in celebrating the feast of St. Thérèse the Little Flower and Our Lady of the Rosary.
DIRECTIONS
Take the petals only of dark red roses, taking care not to include any of the pollen, and an equal amount of sugar. To a pound of each allow the juice of 2 lemons and a little water. Set in the sun until the sugar is completely melted. Then boil for twenty minutes and put in jars.
Recipe Source: Feast Day Cookbook by Katherine Burton and Helmut Ripperger, David McKay Company, Inc., New York, 1951
