Rose jam in sugar

Extraordinary jam for especially demanding housewives! If you have read the story of Reshad Nuri Guntekin "Chalykushu", then, of course, remember one of the nicknames of the heroine - Gulbesheker. Translated, it means "jam from rose petals". I can't raise my hand to call this delicacy of angels a rude word "food". You can admire pink jam, you can compose poems about it, or you can eat it. The culinary recipe is also poetic. Jam requires roses picked early in the morning, when their petals are still covered with dew. We know that new buds are just opening in the morning, which means that we will collect only the freshest roses. We need red or pink flowers. Or both.

UO-Shu

Recipe author

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Composition / ingredients

Servings:

Rose petals

100

Sugar

Lemon juice (juice of one lemon)

100

Water

1.5

Translation table of volumetric measures

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 % 67 g

266 kcal

GI: 0 / 0 / 100

Step-by-step cooking

Cooking time: 3 hours

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Tear off the petals in a large bowl. When the right amount is collected, we wash them in running water. We cut off the white part with scissors, put it in a clean bowl and fill it with a small amount of sugar. The petals should stand in sugar for two days. During this time, the sugar will get a little wet, and the petals will be saturated with sweetness.
Pour the candied petals into the basin, add the remaining sugar and water, and cook over low heat, removing the foam, if there is any. Cook to the desired consistency. During this time, the color of the syrup will change to yellowish. In order to restore the color of the rose in sugar, pour lemon juice into the jam. We cool it and put it in jars.