Rose petal, sparkling wine and strawberry jam

• Large serving

• Preparation time:

• Cooking time:

Ingredients

750gr strawberries
250gr rose petals
¼ cup lemon juice
25gr jam setter
625gr sugar (warmed)
½ cup sparkling wine

Method

First, put a couple of small plates in the freezer, these will be used for testing later.

Pick your roses and cut the white bottom of each out, give the roses a very good wash to remove any bugs or sprays. Fragrant red and pink Old English, Damask and Mr Lincoln are some better varieties to use. Sprinkle the rose petals with some of the sugar making sure each one is coated and leave in the fridge over night.

Put strawberries and lemon juice in a saucepan with the warmed sugar and jam setter, gently heat until the sugar is dissolved. Bring to the boil for 10 minutes and then add your rose petals and sparkling wine. Continue simmering for a further 20 minutes, it may take a little less time or a little more.

Remove any scum off the top as it is cooking, making sure it does not catch on the bottom.
When you think it is about ready, take off the heat and put a little on the plate from the freezer and return to freezer for about 30 seconds, when it has a skin formed and if you push it, it wrinkles, you know it is ready.

Put immediately into sterilized jars and turn upside down for 2 minutes in the fridge, turn back the right way then leave to cool.

Can be kept for up to 6 months. Refrigerate after opening and use within 4 weeks.

This recipe is a part of Rose Spectacular happening at the Hunter Valley Gardens from October 10th until November 13th for further information please visit www.hvg.com.au

Notes