Rosewater Jam - is it possible?

memorygirl

Hi Guys

Can I come and play over here for a wee while?? Missing your expertise down on the "How much have you saved?" board.

I've got a bottle of rosewater lurking in my cupboard - no idea why it was bought, but it needs to made use of.

I was thinking jam - kind of like rose petal jam. To give me a light and summery preserve to spread on scones for an afternoon tea party on the cheap.

Now I can find rose petal jam recipes - but haven't got a garden growing any roses around the door yet. My question

Rosewater Jam - is it possible?

Maybe by making an appley jelly and then stirring rosewater in at the end? Or something like that I guess

Over to the OS experts ...... ("cos everything I do I learned it from you"...... she sings a la Brian Adams _

Memorygirl

PS What about lavender jelly - is that possible?

calleyw

memorygirl wrote: »

Hi Guys

Can I come and play over here for a wee while?? Missing your expertise down on the "How much have you saved?" board.

I've got a bottle of rosewater lurking in my cupboard - no idea why it was bought, but it needs to made use of.

I was thinking jam - kind of like rose petal jam. To give me a light and summery preserve to spread on scones for an afternoon tea party on the cheap.

Now I can find rose petal jam recipes - but haven't got a garden growing any roses around the door yet. My question

Rosewater Jam - is it possible?

Maybe by making an appley jelly and then stirring rosewater in at the end? Or something like that I guess

Over to the OS experts ...... ("cos everything I do I learned it from you"...... she sings a la Brian Adams _

Memorygirl

PS What about lavender jelly - is that possible?

I would also love to know what to do with rose water as I too have a bottle lurking at the back of the cupboard.


Yours


Calley

celyn90

i don't see why not - this just uses rose petals, but I'm sure you could add some of the water to it to make it taste stronger.

http://www.bbc.co.uk/food/recipes/database/rosepetaljam_74904.shtml

I used rosewater in semolina cake and as skin toner

http://www.recipesroom.com/yoghurt-semolina-syrup-cake-with-rose-water/2/

foreign_correspondent

the best thing I have ever eaten with rose water in was some small crescent shaped, almond filled pastries in rhodos, greece. However I have never been able to find the resipe online, which is a shame, nou totoally off topic! sorry!

However, no idea about your rosewater jelly idea - sort of like a soft turkish delight I suppose - might be worth looking for recipes for that but making it less 'set'

Aril

I'm afraid I can't answer your question re rose water in jam as I've only come across rose petal jam. However, I use rose water in icing for cakes and I used it when I had a go at making turkish delight.
Aril

hmkn

I've made rosewater and lemon cake (sponge with rosewater in and lemon icing on the top) which was very nice. (Don't add too much rosewater or it tastes of soap!)

I've also made American style grape jelly for a friend, which was grape juice and jam sugar. It didn't set solid, but gelled enough to count as jam!
You may not want to use just rosewater (too expensive and too strong, but maybe with another fruit juice? Clear apple juice or something pink but not too strongly flavoured?

HTH

HMK

memorygirl

hmkn wrote: »

I've made rosewater and lemon cake (sponge with rosewater in and lemon icing on the top) which was very nice. (Don't add too much rosewater or it tastes of soap!)

I've also made American style grape jelly for a friend, which was grape juice and jam sugar. It didn't set solid, but gelled enough to count as jam!
You may not want to use just rosewater (too expensive and too strong, but maybe with another fruit juice? Clear apple juice or something pink but not too strongly flavoured?

HTH

HMK

Now there's a cracking idea - is it possible to make jelly type jams from fruit juices?

I'm thinking cranberry juice with ruby grapefruit for the pectin?

Apple juice and rosewater?

Grape juice with lemons or oranges?

What I need is WRI Supergran to stand next to me in the kitchen :rotfl:

What are you suggestions if I were to experiment with jams and jellies?

Memorygirl

Churchmouse

Well as I fancy apple juice with rosewater, I'd suggest you try that one first, and then give me all the details:rotfl:

Then move onto grape variations, although as a lover of cranberry........hmmm, just not sure about grapefruit with it.

Let us know what you decide, and more importantly what it tastes like:D

hmkn

memorygirl wrote: »

Now there's a cracking idea - is it possible to make jelly type jams from fruit juices?

I'm thinking cranberry juice with ruby grapefruit for the pectin?

Apple juice and rosewater?

Memorygirl

As long as you add jam suger or ordinary sugar and pectin it will work. You don't need to worry about the pectin content of the juice then (although cranberries are pretty high in it anyway). My American friend loved the grape jelly.

I think apple and rosewater would work and be pretty good. Nice on scones!

HMK

memorygirl

Hi Guys

Apple and rosewater it is - off to the garage to find some suitable jars.

Be back after I have "invested" in some apple juice.

TIP: Given to me from one of my Slimming Club "Aunties". To make really crystal clear apple jelly. Chop all your fruit (skin and pips and all) really finely. Put in your slow cooker to the brim and just cover with water. Turn on and leave overnight.

Next morning turn the cooker off when you get up and then put the apples into a jelly bag to hang up all day whilst you are at work to drip.

After dinner that night you should have a bowl of crystal clear "juice" that you can use in your favourite recipe.

MY FAVOURITE SPICY APPLE JELLY RECIPE - cos I think if you are gong to make jams n jellies you should make stuff you can't buy in the shops.

1kg of apples prepared as above
1 red chilli - split in to 4 lengthwise and added at the slow cooker stage
1 Litres water to cover apples in slow cooker
1kg sugar

Chop apples finely. Quarter the chilli. Put in slow cooker with water and leave to cook overnight.

Next day strain the jelly through a jelly-bag - or a fine tea-towel lining a large seive. Dont stir or squeeze or the jelly will be cloudy.

Measure the juice and put in pan with equal volume of sugar

Heat gently to dissolve sugar and then boil hard for 10 minutes until the mixture sets on a cold saucer.

Pot in jars as usual.

** Don't overboil as this will make you a syrup that gets thicker but never really sets.

This gives you a beautifull amber coloured jelly with a grown up kick of chilli in the aftertaste - YUMMY

Memorygirl