Rose Jam and Rose Cheesecake

rose jam

Rose Jam
4 cups rose petals
1 cup water
2 ¼ cup sugar
¼ cup lemon juice

Cut away the white bases of the petals. Rinse.
Cover petals with water and heat very gently for about 30 minutes.
Remove petals and set aside.

Add sugar and lemon juice. Boil rapidly until only a thick syrup is left.
Mix petals back in and seal in jars.

Notes: The white part is bitter, it really does have to be cut away.
Deep red heavily scented rose petals work best.

And for tonight:

rose cheesecake

Rose Cheesecake

½ cup butter
¼ cup sour cream
2 tablespoons sugar
1 egg yolk
1 ½ cup flour


½ cup butter
20 ounces cream cheese
1 cup sugar
2 tablespoons sugar
4 eggs, separated
¼ c chopped candied orange peel
1 teaspoon grated lemon peel
1 teaspoon rose water
1 ½ tablespoon ground almonds
½ cup rose petal jam


Beat butter, sour cream, sugar and egg yolk until blended.Blend in flour to make a smooth dough. Wrap in plastic and refridgerate 30 minutes. Roll out to 10″ and line an 8″ springform pan pressing 1″ up the side. Line with foil and fill with dried beans. Bake in a preheated 400° oven for 10 minutes. Remove foil and reduce heat to 375°. Bake 5 to 7 more minutes until golden brown. Cool.


Beat butter, cream cheese and sugar together. Beat in egg yolks, one at a time, beating well after each. Stir in fruit peel and rose water. Beat egg whites until stiff. Fold in egg whites and ground almonds. Spread jam over bottom of pastry. Pour in filling and smooth top. Bake 1 hour or until centre is almost set. Cool.

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