Honeyed Lemon Balm, Rose & Strawberry Jam
Rose season is quite possibly my most highly anticipated “plant season” of the year. Many of us bioregional herbalists mark the year in this way…April is Dandelion and Violet, May is Nettles, and Rose season here begins in June. Whether it’s Beach Rose growing wild on the coast, Wild Rose growing every which way with the brambles in the hedges, or a fragrant antique Rose growing in a hidden garden- I love them all.
And, true to the adage, a rose is a rose is a rose…
One of the most amazing thing about Roses is every species in the Rosa genus can be worked with medicinally. This is absolutely not the case for every genus of plants! But when it comes to Rose every single true-to-species Rose is medicinal and edible.The more aromatic, the more medicinal.
But what about garden roses or hybrids? My suggestion is to use an organoleptic assessment (aka using your senses) on individual rose plants to see for yourself how medicinal they might be. In the case of Roses the main thing you're looking for is smell! Is it an ever-blooming gas station rose that's pretty but smells like absolutely nothing!? Then there's not going to be much medicine to it. Or is it an antique rose planted in an old garden and then scent is overwhelmingly the gorgeous scent of Rose? Now that plant will have medicine.
This recipe will work with any fragrant Rose. Just be sure it hasn’t been sprayed. I often use Wild Rose (Rosa multiflora), Beach Rose (Rosa rugosa), and fragrant heirloom Roses from my garden for this recipe. Work with what is abundant around you and I also give instructions for using dried herbs in this recipe if you don’t have fresh. And you can read all about the medicinal properties of Wild Rose and Roses in general here.
Wild Rose (Rosa multiflora)
Honeyed Lemon Balm, Rose & Strawberry Jam
Ingredients:
4 cups mashed strawberries (about 8 cups whole strawberries)
1/4 cup dried Lemon Balm (Melissa officinalis) or 3/4 cup fresh
1/4 cup dried Rose Petals (Rosa spp- any fragrant Rose will do!) or 3/4 cup fresh
1-1.5 cups honey
2 teaspoons Pomona’s pectin powder
2 teaspoons calcium water (this comes with the Pomona's pectin powder)
2 tbsp lemon juice
1-2 tbsp Rose Water/Rose Hydrosol (optional- I like Alteya brand)
Yields 4-5 cups
Supplies:
cheesecloth or 3-4 muslin drawstring bags or large tea ball
medium-sized sauce pan
canning funnel (not necessary but will help a lot)
1 cup glass jars (4-5) + lids (mason jars if you’re planning on canning this)
Adding Rose Petals to the jam
When I make this I almost always make "freezer jam," meaning each jar will be frozen and taken out of the freezer as needed. However, this recipe can be canned and if you'd like to can it be sure to sterilize your jars and lids. It will need to be boiled in a hot water bath for 10 minutes (adding 1 minute more for every 1,000 ft. above sea level). Here are the rest of the instructions!
Directions:
1) Wash strawberries and chop, removing stems. Add to a saucepan, mashing well. Start warming on low-medium heat
2) Add 2 tsp of the calcium water to the strawberries in the pan and mix well.
To make the calcium water: Combine 1/2 tsp of the calcium powder (that comes with the Pomona's pectin in a separate pouch) and 1/2 cup of water in a small jar. Put a lid on it and shake well. This is will last many months in the fridge and can also be frozen (always shake well before using)
3) Measure the honey into a bowl. You can start with 1 cup and add more honey at the end if you want a sweeter jam. Then thoroughly mix 2 tsp of the pectin powder into the honey. Set aside.
4) Make a bundle of the herbs with cheesecloth, tying it with the corners of the cloth to make a little bundle. You can also use a muslin bag for this. The idea is that you want the herbs to be contained (although some folks add the herbs right into the jam- yum!). If you decide to add the herbs right into the jam, which I do sometimes do (pictured above), you'll have better results doing this with the fresh rather than dried herbs. You can also use a large tea ball for this. Also- the amounts of herbs in this recipe are just suggestions- you can definitely add more or less to taste!
5) Add the herb bundle into the pan with strawberries, along with the lemon juice, and bring it all to a full boil. Add the pectin-honey mixture, stirring vigorously for 1 to 2 minutes to dissolve the pectin while the jam comes back up to a boil. Once the jam returns to a full boil, simmer for an additional 5 minutes then remove it from the heat.
6) Add 1 tbsp Rose Water, mix well, then taste. Add more honey and Rose Water to taste. And that's it, you’re done!
7) To make freezer jam- Spoon your jam into jars (the canning funnel works wonders here). Fill the jars, leaving ¼- inch headspace. Let cool completely in the fridge then freeze to make freezer jam.
Antique Roses (Rosa spp) + Beach Rose (Rosa rugosa)
8) To can this- fill hot, sterilized jars to ¼” of top. Wipe rims clean. Screw on 2-piece, sterilized lids. Put filled jars in boiling water to cover. Boil 10 minutes (add 1 minute more for every 1,000 ft. above sea level). Remove from water. Let jars cool. Check seals- lids should be sucked down. Eat within 1 year. Lasts 3 weeks once opened.
Enjoy!
