Rose Petal Jam — Jewish Food Society
Photographer: Armado Rafael. Food stylist: Judy Haubert. Prop stylist: Vanessa Vazquez.
Ingredients
- 8 oz. organic, unsprayed red rose petals
- 3 cups cane sugar
- 2 tablespoons cornstarch
- ¼ cup fresh lemon juice (juice of 1 large lemon)
- 1 teaspoon vanilla extract
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