Rose Petal Jam

The heavenly aroma of this jam is downright intoxicating. I doubt any woman would ever turn down a bouquet of roses — white or red, large or small, florist's or homegrown. But not everyone knows that these flowers are edible, too, and can be turned into all sorts of delicious things. Here I'd like to share the recipe for a rather exotic treat: rose petal jam.

Valeria

Recipe author

Composition / ingredients

Servings:

Rose petals

0.5

Sugar

1.5

Lemons

0.5

Water

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 % 85 g

340 kcal

GI: 0 / 0 / 100

Cooking method

Step 1:

Step 1:
Step 2:

Step 2:
Step 3:

Step 3:
Step 4:

Step 4:
Step 5:

Step 5:
Step 6:

Step 6:
Step 7:

Step 7:

Start with red or pink rose buds: rinse them well and pull off the petals. Finely chop the petals, toss them with about 1 pound (0.5 kg) of granulated sugar, transfer to a container, and let them sit for two days. Once that time is up, make the syrup — combine the water, the remaining sugar, and the juice of half a lemon, and cook over medium heat until the sugar dissolves completely. When the syrup is ready, add the sugared rose petals and simmer over very low heat until done. Cool the jam slightly, ladle into sterilized jars, and seal with lids.