Gertrud Jekyll, Zepherine Drouhin and Reine des Violettes

Spring brings me a delicate flurry of butterflies and welcomes roses first blooms.

When I’m not tending to my butterfly obsession, I tend to my old garden roses which are blooming especially profusely this year. I wanted to make use of my heavenly scented old garden roses, something that would last all year long, something I could share with friends

I decided to make one of my favorite treats, Rose preserves.  To make this heavenly rose treat, be sure to use organically grown, heavily scented Old Garden, Antique, English or Heirloom Roses for the most divine rose fragrance and flavor. I use a combination of Gertrud Jekyll, Zepherine Drouhin and Reine des Violettes.

OLD GARDEN ROSE PRESERVES
3 1/2 cups rose petals (packed, white part at base of petal removed)
2 – 2 1/2 cup granulated sugar
juice of 1 lemon or lime

Pulse petals in the food processor and slowly add the sugar and lemon. Add more sugar or lemon if needed.

The preserves are so flavorful and gorgeous, they will take your breath away! Spread on biscuits, scones, crescent rolls, shortcake, dab on vanilla ice cream, cheesecake or cream brulee.  Rose preserves makes a wonderful filling for tea sandwiches, cookies and donuts too!

Rose Preserves