Rose Petal Jam with Tartaric Acid
An elegant treat everyone will love — give it a try! Rose petal jam with tartaric acid isn't your everyday jam but a refined delicacy with a delicate aroma and gentle flavor. The recipe comes from an old book that calls for tartaric acid, a natural preservative that's also good for you. Be sure to choose red or pink petals that are fragrant and thin.
zaznoba
Recipe author
Rose Petal Jam with Tartaric Acid
Nutrients and energy value of the composition of the recipe
By weight of the composition:
Proteins 0 %
0 g
Fats 0 %
0 g
Carbohydrates 100 %
58 g
233 kcal
GI:
0
/
0
/
100
- Choose fragrant, aromatic blooms with a deep, vivid color, red or pink — a tea rose is perfect for this. The best time to gather them is at dawn, when the roses' scent is strongest. Pull the petals off the flower by hand and remove the stamens; if there's pollen on the petals, you can shake it off through a sieve. Then trim the white base off each petal. Rinse the prepared petals under running water and lay them on a clean towel to dry a little. Pour the water into an enameled pot and add the sugar. Set the pot over medium heat and bring to a boil, stirring constantly, and keep it going until no sugar crystals remain in the syrup. At this point, add the rose petals and stir. Cook the jam for 3 minutes, stirring constantly and skimming off the foam, then take the pot off the heat, cover it, and leave it for 12 hours. After that, return the pot to medium heat, bring it back to a boil, lower the heat, and cook the jam for 20 minutes, stirring now and then. The jam should thicken; if it doesn't, cook it a bit longer. Keep in mind that red petals are usually tougher than pink, so jam from red roses needs a little more time — a good trick is to taste it as you go; the petals should turn tender and soft. Stir in the tartaric acid (cream of tartar) and keep it on the heat for another 3 minutes. This brightens the jam's color, deepens its aroma a touch, and helps it keep longer. Pour the hot jam into pre-sterilized jars, seal with sterilized lids, and let it cool somewhere warm. Then move it to a cool storage spot. The jam is ready!
Caloric content of the products possible in the composition of the dish
- Granulated sugar - 398 kcal/100g
- Sugar - 398 kcal/100g
- Water - 0 kcal/100g
- Rose petals - 0 kcal/100g
- Tartaric acid - 21 kcal/100g
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