A perfect marriage of sweet pluots and the delicate, fragrant flavor of rose.
2 kg pluots (plumcots)
1800 g white sugar
450 ml water
1/3 cup dried pink rose petals
Chop fruit roughly, removing pits. Reserve 8-10 pits. Put fruit and water in a large, wide preserving pan.
Crack open pits to reveal kernels, saving 4-5 firm, large kernels and discarding any small, wrinkled, or soft ones. Put kernels in a bowl or mug and pour over boiling water, leave for one minute, and drain. Rub off skin with fingers and add to plums.
Shuck the hard calyx from the base of the rose buds and tap to release any dried pollen. Measure the petals and firmer buds (no need to loosen all the petals from firm buds) into a fabric spice bag and tie the bag to the handle of the preserving pan so that the bag dangles in the fruit mixture.
Bring plums and water to a boil then turn down to a simmer and cook 30-40 minutes, or until the mixture has reduced by about a third. The plums and skins will have softened into a coarse mush.
Remove from heat and transfer to a non-metallic bowl. Carefully remove the spice bag and dangle it in the fruit mixture. Cool, cover, and store overnight in the refrigerator.
The next day, warm the fruit in the preserving pan. Separately, warm the sugar in a lasagne dish at 300’F for around 15 minutes. Tip warmed sugar into the warmed fruit and cook over medium heat, stirring occasionally, until fruit is dissolved. Bring mixture to a boil and cook until fruit is thickened and jam reaches 220’F or passes the wrinkle test.
Let jam cool slightly then pour into sterilized jars, seal, and can for 10 minutes in a rolling water bath.