Vintage Rose

Here at Vintage Rose, we love roses that much we named our company after them. That reminds me of the old Razor adverts ouch!  We grow them, enjoy their scent, dry their petals to make confetti, and crystallise the petals to dress our cakes. It all stems back to when I used to play with my friend Nicola in her garden. We would pick the rose petals and make our very own perfume. Maybe you enjoyed this too as a child. Well, it wasn’t anywhere near as good as Jo Malone’s, but we loved it and it’s always a case of rose tinted spectacles! So do you like the taste or has the overkill in a Turkish delight put you off for life?

Maybe you will try a few recipes that include the star and change how you look at the Rosa.

Rosewater and Rhubarb Preserve

1.2 Kg  Rhubarb, Chopped
400g Caster Sugar
2 Teaspoons of rosewater
2 lemons grated and juice used
125 mls of water

Before you start making the jam. Place a saucer into the freezer to test the jam later. Now wash the jars in warm soapy water and dry thoroughly then place in a low oven for around 20 minutes to sterilise. Now you can start making jam!

Grate the lemons and squeeze out the juice. Put in a pan with the chopped rhubarb (wash and de-string first), add the water. Bring to the boil, stir until it becomes thick. If it seems too runny keep it cooking until the water has evaporated and keep testing the jam to see if it is thick enough to set. I use the saucer method taking a spoonful of jam and placing it onto a saucer in the freezer to set for testing. When the jam is thick enough add the rosewater and pot into sterilised jam jars. Refrigerate until used.  It won’t last long.


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