The Rose bush in the front yard came into bloom this week and it smells wonderful. I have been making Rose Petal syrup for the last two days (30 pints so far) and I’m not done yet.
We moved into this community 10 years ago. There was this beautiful Rose bush in the front yard. After we had lived here about a year, one of my neighbors stopped by and asked me if I was going to make Rose Petal syrup. I said I had never made it before and didn’t know how.
It turns out that this neighbor was related to the woman that our house was built for (back in the sixties) and she liked to make Rose Petal syrup. Wow. The neighbor who stop by gave me the recipe for the Rose Petal syrup and I was thrilled.
It just so happens that the Rose bush was in bloom, so I made a small batch of the Rose Petal syrup. We mostly ate it over home made pound cake that first year. It was heavenly. We were hooked.
Each year I make larger and larger batches of the Rose Petal syrup. The Rose bush seems to get bigger every year, so I guess it is responding to me taking more and more of it’s Rose Petals each year.
We eat a lot of the syrup, but I also give it away to family and friends who seem to really like it.
We like to put it on Pound cake, yogurt, ice cream, in tea, in buttermilk, etc.., and it is really good.
Here is my recipe for making the Rose Petal syrup:
- I pick a large basket of Rose Petal flowers. You will want to use an old timey Rose that smells really good. A Tea Rose is the best.
- Then I stuff mason jars full of Rose Petals, so full that they can’t take any more.
- Then pour boiling hot (spring) water over the petals in the mason jar. I make sure that I fill the jars full (to very top) of hot water.
- Then put a lid on the jars and let them sit over night.
- In the morning I strain the mixture in the mason jars. I want the water (Rose Water at this point) from the mason jars.
- I will put the Rose Water into a large cooking pot and I measure the Rose water as I’m putting it into the pot.
- Then I add two cups of sugar (white works best) for every one cup of Rose water. So, if I have 6 cups of Rose water, I would add 12 cups of sugar.
- I add the juice from one large lemon to the pot of Rose water and sugar.
- I stir this mixture and bring it to a boil.
- I let it boil about 10 minutes.
- Then I pour this hot Rose Petal syrup into clean, sterile mason jars.
- Once the mason jars are filled and sealed with new lids, I turn the jars upside down for 5 minutes. This helps the lids seal.
- After the jars have cooled, I label them with a sharpie and place them on the shelf with my other canned goods.