Herb enthusiast Beth Schreibman-Gehring has been using old garden rose petals to make the following recipes for years.
- 12 cups of fresh rose petals
- 1½ cups raspberries
- 1 cup water
- Juice of one lemon
- 1½ cups honey
- 1½ cups chia seeds
Pack a blender full of organic, unsprayed fragrant rose petals. Add raspberries. Purée until liquid. Add ¼ cup water, lemon juice, and honey. Blend and pour into a bowl. Boil ¾ cup water. Add chia seeds, and boil for 1 minute, stirring constantly. Cool for 10 minutes. Stir—don’t blend—the chia seeds and water into the rose petal mixture. Pour into clean mason jars. Refrigerate or freeze. Makes about seven 4-ounce jars.
Serve with toast, muffins, scones, or any other jam-friendly dish. It’s wonderful blended into a smoothie or served with brie or chévre.