Tea Rose Petal Jam

Cooking method

1. Step 1:

   

   First, gather opened tea rose blooms.

2. Step 2:

   

   I used two different kinds: pink and burgundy.

3. Step 3:

   

   Pluck the recently opened blooms and put them in a deep bowl.

4. Step 4:

   

   Fill the bowl to the top with cold, clean water and leave it for a while. This is mainly so that any little bugs, beetles, and spiders float up out of the flowers. Then drain the water.

5. Step 5:

   

   Separate the petals from the base.

6. Step 6:

   

   Prepare the rest of the ingredients. Wash and dry the lemon.

7. Step 7:

   

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

8. Step 8:

   

   Pour water into a pot and add the sugar. Set it over high heat and bring it to a boil. Once it boils, squeeze in the juice of half a lemon.

9. Step 9:

   

   Add the petals to the boiling sweet water. You can add them in batches for convenience.

10. Step 10:

    

    Stirring continuously, wait for it to come to a boil. Take the pot off the heat and let the syrup with the roses cool completely.

11. Step 11:

    

    Then put the pot back on the stove and, once it boils, take it off and cool it again.

12. Step 12:

    

    Repeat this several times until the jam reaches the consistency you want.

13. Step 13:

    

    I cooled and boiled it six times. The last two times, after it boiled, I turned the heat to the lowest setting and cooked the petals for about a minute, stirring. The result was a medium-thick jam. Leave the pot to cool completely.

14. Step 14:

    

    The fragrant rose jam is ready! Serve it with tea!

15. Step 15:

    

    You can also seal the jam in sterilized jars and store it for the long term in a cool place.