Here’s a special June treat – Lemon & Rose Marmalade made from fresh rose petals that I harvested while at the beach. When I have time in August, I enjoy harvesting wild rose hips (also known as beach plums) and making Rose Hip Jelly. It has been a few years since I’ve had the time and motivation for this laborious process, and as I have plenty of time on my hands these days, I decided to test out this June centric alternative – as it turns out, it’s pretty divine! The lemon peel gives the marmalade it’s lovely bitter flavor, and the rose petals fragrantly lighten the bitterness with their own enticing bouquet. The rose petals interact with the lemon’s acidity to give the marmalade it’s gorgeous deep pink color.
Recipe makes ~ 1 quart of Marmalade
- 5 Lemons
- 2 cups Water
- 3 cups Sugar
- 2 (gently packed) cups Rose Petals
- Cut the ends off of your lemons.
- Cut your lemons into segments, removing the membranes and seeds.
- Cut each segment into ~1/4 inch pieces.
- Place the lemon pieces into a tall sauce pan.
- Collect the leftover end, membranes, and seeds into a cheese cloth. Tie the cheese cloth up and place it in the pan with the lemon pieces.
- Add in the water, and bring the pan to a boil.
- Cook the lemon water for about 30 minutes to extract the pectin.
- Remove the cheese cloth, and once cool, squeeze the excess back into the lemon water, and dispose of the bag’s contents.
- Add the sugar and rose petals into the lemon water, and return it to the heat.
- Cook the marmalade until it reads 220 F (~104 C) on the candy thermometer.
- Pour the hot marmalade into mason jars, and store it through canning or keep it in the refrigerator for about a month.