Wild Rose Faery Jam
Sorry it took me all day to get to this guys, I had some trouble with this as I’ve never made jam before, and I made a few mistakes, but I finally have this figure out. So here’s the original recipe, but it didn’t work for me, so below I’ll put my revised recipe, it’s really only slight changes.
- 16 oz of blessed water (1 bottle)
- 2 or 3 cups of Rose Petals with the whites removed
- 2 and half cups of Super-Fine Sugar
- Half a cup of Fresh Squeezed Lemon Juice
- 2 tablespoons of Rose Water (click here for recipe)
- Saucepan, Spoon, and Mason Jar
First make sure that if your roses are cleaned very well, specially if they are store bought, you don’t want any pesticides. Make sure they’re free of bugs and dirt. Remove the white bases from the petals.
You should be able to get half a cup of lemon juice from one lemon if it’s a good size. (Tip courtesy of my wife witchymagickcraft: Microwave your lemon for 10 - 30 seconds then roll with the palm of your hand before juicing to maximize the juices. You could also leave it in the window sill if it’s hot outside for a little while ahead of time to warm it up if you don’t like using microwaves.)
You can put your intent and your blessing into the water as you pour it into the pot or you can do it ahead of time, I make sure that my intentions are flowing freely into what I make as I make it as well.
Bring your water to a boil then add the rose petals, they will wilt pretty quickly as you stir them. Add your sugar and lemon juice, bring back to a boil, and stir until the sugar dissolves. You should already feel it thickening a little bit.
Decrease the heat and simmer for 30 to 45 minutes. At this time, really carefully (cause this shit is really hot) taste test your jam. It should be a syrup-y consistency. If it’s too sweet, add more lemon juice. Also add your rose water.
Put it on low heat until it begins to foam (it should already be foaming a little bit once it’s done simmering, but if you add more lemon juice it might take a minute to start again.)
Here’s where I had serious trouble, having never made jam, I didn’t know how the consistency should be and the book didn’t really help. You can do the test from the book to see if it wrinkles, however this didn’t work for me. What I did was after much trial and error, I figure out that the consistency should be like a thick syrup, but not quite as thick as honey. My first batch was honey consistency and after it cooled it was VERY sticky and hard, almost like fruit leather. So stick to between the consistency of syrup and honey.
Once it’s at the right consistency put it in your jar and seal it tightly, careful cause it’ll be hot and you don’t want to burn yourself by grabbing the burning hot jar like I did.
Leave it out for an hour or so, until the jar is cool to the touch, then put it in the fridge. The book says it keeps for up to two months. Hopefully you guys can have more success than me with this. I can’t wait to hear how it works for you guys, I think I finally have it figure out, and I’m going to try a batch with some lavender, which I’ll post once it’s perfected.
Side note: I’ll be using this as a spread on some little cakes we’re making for Summer Solstice. Also if I can get the recipe perfected, I may start selling it. My main intention while making this, aside from hoping that I could get it right, was that it would please our deities and be a perfect offering for them and the faeries. :)
AND, if you guys want me to post more recipes/spells like this one please let me know? My wife also posts some of our recipes and spells if you want to follow her cute witchy self at witchymagickcraft.
