Rose Petal Jam
This rose petal jam is sweet, tart, and floral with a bit of astringency. To minimize bitterness, be sure to remove the white bottom parts of the petals - this is easier to do with fresh petals, which is why I prefer to use them for this recipe. I like to use this on waffles, ice creams, or in cakes.
Servings 6
Calories 48kcal
Ingredients
- 3/4 cups water
- 1/4 teaspoon glucomann powder
- 1/2 tablespoon pink pitaya powder optional, improves color (I like to use this for light color rose petals as it brings a beautiful pink hue - you may not need it for brightly colored petals)
- pinch salt
- 1/4 teaspoon stevia glycerite or 3/4 cup allulose
- 1 ounces organic rose petals ~1 cups lightly packed (cut off the white parts of the petals or it can be quite bitter) or 1/3 cup dried rose petals
- 1 tablespoon lemon juice fresh
Instructions
- Add the water to a small pot sprinkle the glucomann evenly over the water while whisking to prevent clumping (if using allulose and/or pitaya, mix the glucomann together with these before stirring into the water as it helps prevent clumping). Add the salt, stevia, and rose petals. Bring to a simmer, stirring often. Simmer for 15 minutes, or until thick.
- Remove from heat and stir in lemon juice. The pink color should appear now if you haven’t added pitaya powder.
- Let cool to room temperature and transfer to a small container. Will keep for up to 1 week, refrigerated.
Notes
makes 1 cup, serving size: 2 tablespoons
Protein:Energy Quotient [calories]: 0.26, Protein % of calories: 14.8%
Nutrition
Calories: 48kcal | Carbohydrates: 3g | Protein: 2g | Fat: 4g | Saturated Fat: 2g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 1g | Cholesterol: 11mg | Sodium: 18mg | Potassium: 43mg | Fiber: 1g | Sugar: 2g | Vitamin A: 107IU | Vitamin C: 1mg | Calcium: 33mg | Iron: 0.02mg