Make Your Own: Rose Petal Jam

There is nothing better than having a slice of fresh bread, toasted on the skillet, and covered with rose petal jam...

It is romantically scented, lovingly colored, and so very personal.  Who wouldn't want a little jar of this? Is there a more loving, romantic, or intoxicating way to show your love at the start of the day?  To get a close up romance kind of love filled first encounter, please visit http://www.emikodavies.com/blog/rose-petal-jam/

No one can explain it better. And I mean no one.

So, in short words, here is a lovely recipe for Rose Petal Jam from http://www.wikihow.com/Make-Rose-Petal-Jam, which I have personally made. Not only is it a sensuous way to wake your self up in the morning, but the perfect way to wake up your partner... even for that kind of crazy morning!!  ;)

How to Make Rose Petal Jam

Edited by Sondra C, Krystle, Nicole Willson, Jonathan E. and 20 others

Most roses are edible. Roses are not the only flowers that can be used to add a delicious and exotic taste to all types of dishes.^[1] The flavor of roses is distinct and immediately recognizable, and it looks as wonderful as it tastes.

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Ingredients

• 1/2 pound pink or red or white (they are all edible) rose petals.
• 2 cups sugar.
• 4 1/2 cups water
• Juice of 2 lemons, pips or seeds removed.

Steps

1. 
   1
   Select any color rose petals or use assorted colors. The color of the petals will be the color of the jam. Some rose varieties are tastier than others. Fragrant red and pink old-fashioned double roses (rugosas, floribundas, Old English, damask, and so on) are often used for jam.^[2] "Rose a parfum de l'Haye", "Caprice de Meilland", and "Baron Girod de l'Ain" keep their aroma and flavor well during the cooking process.^[3]
   • Wash them and then cut off the white bottom of each petal. Before eating them or using them in cooking, they should be washed well to avoid any chemicals that they might have been sprayed with. Ideally, you should use roses that haven't been sprayed at all and that were grown specifically for this purpose. Always check for insects and discard any petals that are brown.
   • Soak the petals in water for three days. This is optional.
   • Place the rose petals into a bowl and sprinkle the sugar over them to make sure that each petal is coated. Bruise them well with your fingers and cover the bowl with plastic film.^[4] Allow it to remain overnight in a cool spot that is not too dry and not too humid (e.g. the refrigerator).
   • Get a saucepan and pour in the remaining sugar, water and lemon juice. Dissolve contents over a low heat. Including the pips (seeds) of the lemon is supposed to contribute pectin, which will help thicken the jam,^[3] although some recipes do not specify their need, so the choice is yours.
   • Stir the rose petals into the mixture and allow to simmer 20 minutes. Bring to a boil and continue to boil for 5 minutes until the mixture thickens. If you have a jelly thermometer, cook and stir until the jam reaches 221°F or 105°C (don't let the bulb touch the bottom of the pan) or until a spoonful dropped onto a cold plate jells and holds its shape.^[2] Then, if you included the pips/seeds, remove them with a spoon, or you can leave them in if a person is careful not to eat them when they eat the jam.
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2. 
   2
   Pour it into a clean, warmed jar and add the cover and a label. If it will not be used shortly, use proper canning procedures to make sure the jam keeps in the jar. Store it in a cool place^[5] and indulge.
3. 
   3
   Finished.
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Tips

• Do not use petals that have been sprayed with an insecticide which is not intended for use on food.
• If put in a pretty jar, this makes a great gift.
• You can also make a delicious rose petal jam simply by crushing rose petals with sugar in a pestle a mortar - the traditional Polish way.[1]
• If you're picking the roses yourself, the best time is in the late morning, after the dew has dried and before the strong afternoon sun. Hold the entire rose by the tips of the petals with the tips of your fingers, pull it off the base, and trim the white sections with scissors - this will save you time.^[2]
• Make your rose petal jam with love and have fun while doing it. Do not think of your problems.

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Warnings

• Roses have thorns, so be careful in handling them
• (Disclaimer:  Please note that I am not responsible for any accidents or additional hazards that may occur as a result of your attempt to recreate anything on this blog, or your usage of any recipes on this blog.  I will be more than happy to reply to any questions related to the above recipes, but please contact a doctor or 911 if you feel you are in need of immediate medical attention.)

Make Your Own: Mavi!

Mavi,  as it is known in Puerto Rico, is also known as Maubry, Mabi,  and Maubi  in many of the different Caribbean islands.  A very refreshing, summery type of fermented drink, it is very tasty and simple to make.  For those of you that don't know, it is the "root beer" of the Caribbean!

Mavi brings back many memories of my childhood.  Growing up, Ginger Beer and Mavi meant summer!  That, along with shaved ice on every street corner, and the coquito man on every other corner, you never failed to have a full summer day as long as you had 25 cents in your pocket! LOL...

Now that I am far from my family, my childhood, and my roots, I am craving them.  I was craving Ginger Beer earlier this week (please see my previous post to make your own Ginger Beer) and am now craving Mavi.  What a better way to give my children a taste of their roots than by making a native drink that represents our heritage and culture?

Mavi Recipe
(http://www.ricanrecipes.com/recipes/detail.php?category_id=11&id=49)

Ingredients Click Picture to Enlarge

1 oz. of mavi tree bark 1 oz. of fresh ginger 1 whole cinnamon 12 1/2 cup of water 2 1/2 cups of sugar 2 1/2 cups of dark brown sugar

Directions

Boil the Mavi tree bark, the ginger, and the whole cinnamon in 1 ½ cups of water in a cooking pot for 5 minutes. After the 5 minutes, remove the pot from stove and with a strainer, filter the liquid and let it cool totally.(Like Totally Baby!!) Mix 12 cups of water, the sugar and the brown sugar in a big deep bowl. Add the Mavi liquid and mix well until it starts to foam. Poor the Mavi into glass bottles and seal with a plug made out of cloth. Do not plug it too tight or use your underwear to plug it sealed. The fermentation will create pressure just like a pressure cooker effect! Put the Mavi bottles in the Rican sun for about 4-6 hours or until you see that it is fermented. When this is done, place the bottles in the refrigerator so they can get very very cold.

Tips

The colder the Mavi, the better it tastes. Try making some limbers* with the liquid, it’s yummy. The Mavi bark tree can be found in health food stores and online at: http://herbs-depot.com * My Butterfly Cottage note: "limber" is basically a Popsicle but made in a Dixie cup.  In Puerto Rico, when I was growing up, there was a lady that sold them from her front window for ten cents each, and she had every flavor: coco, mavi, tamarindo, cherry, and mavi.  Most of the time, unless it was Sunday, she came to the window in her bata (or a mu-mu) to sell  them to the eager children of the neighborhood.  LOL!!!