Rose Petal Jam

Name: Rose Petal Jam
Ingredients: 2 cups of cut petals; 2 cups warm water; two and 2/3 cups sugar; 2 tablespoons strained honey; 1 teaspoon lemon juice

From The Gertrude Bobbitt Circle cook book, 1948

Use fragrant roses.

Presented as published in 1948. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.

A modern interpretation · AI-generated from the original record

Ingredients

Method

Nutrition per serving

2409Calories

10 gProtein

611 gCarbs

3 gFat

Full nutrition (34 nutrients)

Calories2409 kcal

Protein10 g

Carbohydrates611 g

Fiber0.1 g

Sugars570 g

Total Fat3 g

Saturated Fat0.2 g

Monounsaturated Fat0.2 g

Polyunsaturated Fat0.8 g

Omega-30 g

Cholesterol0 mg

Sodium29 mg

Potassium915 mg

Calcium127 mg

Iron2.7 mg

Magnesium142 mg

Phosphorus403 mg

Zinc0.9 mg

Copper0.3 mg

Manganese1.5 mg

Vitamin D0 mcg

Vitamin C2.2 mg

Vitamin A1.9 mcg

Vitamin E0 mg

Vitamin K0 mcg

Vitamin B60.4 mg

Vitamin B120 mcg

Thiamin (B1)0.4 mg

Riboflavin (B2)0.1 mg

Niacin (B3)1.1 mg

Folate68 mcg

Choline1.2 mg

Caffeine0 mg

Water494 g

As published

This recipe was extracted from The Gertrude Bobbitt Circle cook book (1948) by Central Methodist Church (Spencer, N.C.). Gertrude Bobbitt Circle, page 44. The excerpt below is the record exactly as published.

ROSE PETAL JAM This is a recipe used in Syria and is not generally known in our country. Most of the rose petal jam is imported from Syria. You must use a very low flame and cook over an asbestos mat. This recipe came from Beirut, Syria. Use fragrant roses. Cut the rose petals in quarter-inch strips, discarding the tough base. In measuring, pack them tightly in the cup but do not bruise. Cover 2 cups of cut petals with 2 cups warm water and cook ten minutes or until tender. Lift out petals; make a syrup with one cup of the rose petal liquid, two and 2|3 cups sugar and 2 tablespoons strained honey. Cook to the syrup stage or to 220 deg. F. by candy thermometer. Add the drained petals and cook on an extremely low flame for 40 minutes. Add one teaspoon lemon juice

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