Tea Rose Petal jam

Step-by-step cooking

1. Step 1:

   

   First of all, collect the opened buds of tea roses.

2. Step 2:

   

   I used two different types: pink and burgundy.

3. Step 3:

   

   Pluck the buds of the newly opened flowers and send them into a deep bowl.

4. Step 4:

   

   Fill to the top with cold clean water and leave for a while. This is necessary first of all in order for small bugs, bugs and spiders to surface from the flowers. Then drain the water.

5. Step 5:

   

   Separate the petals from the peduncle.

6. Step 6:

   

   Prepare all other components. Wash and dry the lemon.

7. Step 7:

   

   Before making the jam, flip the rose petals into a colander and rinse again under cold running water.

8. Step 8:

   

   Pour water into a saucepan and pour sugar. Put on a high heat, bring to a boil. After boiling, squeeze out the juice of half a lemon.

10. Step 9:

    

    Send the petals into boiling sweet water. You can throw the petals in portions for convenience.

11. Step 10:

    

    Stirring continuously, wait for the boiling point. Remove the pan from the heat and cool the syrup with the roses completely.

12. Step 11:

    

    Then put the pan back on the stove and after boiling again remove and cool.

13. Step 12:

    

    Repeat the procedure several times until you get the jam consistency you need.

14. Step 13:

    

    I cooled and boiled six times. The last two times after boiling, I turned down the heat to the very minimum and, stirring, cooked the petals for about one minute. As a result, I got a medium-thick jam. Leave the pan to cool completely.

15. Step 14:

    

    Fragrant pink jam is ready! Serve it to tea!

16. Step 15:

    

    The jam can also be rolled up in sterile jars and sent for long-term storage in a cool place.