In a dry pan, roast dried rose petals for 2 minutes, stir constantly until get crunch. Set aside. Place the water in a sauce pan. Bring the water to a boil. Pour 1 cup of boiled water over the roasted rose petals.
Cover it with a lid and let to rest and become soft for 1 hour.
Stir sugar in the remaining of boiled water and bring it to a boil again. In this step, add freshly squeezed lemon juice, simmer until syrup become thick and reduce to half.
Then, add rose petals to the syrup and continue to simmer for 5 minutes.
Turn the heat off. Place a kitchen towel over the lid of the pot and let steam on it's own and cool off. The towel will catch the moisture.Add chopped walnuts to the cool rose jam. You can add pinch of cardamom as well (it's optional).
This tasty jam with silky texture and chopped walnuts in, has a unique flavour. Might be used for garnishing ice cream, cake, rice flour pudding (Fereni) or spread on bread with butter or clotted cream and a cuppa tea. Soooooooo good.
Ingredients
