For the first time this spring rose jam I did. in our family reçel his affairs always belonged to my deceased grandmother. Every year, we used to take balls of big pink scented roses from my mother's garden to our nursery. First my jams I always ate from his hand. My favorite jams plum plum ve Quince jamwas.
As we approach the end of May, everything is big pink again. roses It was filled with mist, the smell of mist spread in all directions. Gül Her scent had a special place for him. Jam, soap, water laugh He loved everything. Therefore, while making the jam, I felt like I was next to me.
rose jam Remember that it is only made from fragrant roses. Because it gives astringency to jam in some recipes gül The white parts of its leaves are cleaned, but I do not clean it. Taste a leaf, if it is too bitter, remove the white parts. When I prepare it, there is a slight bitterness, but this adds a pleasant taste to the jam. When the jam cools and its taste settles, the bitterness is almost not felt.
Before the end of May, before the roses fade, do not forget to make jam. Love…
Ingredients for Rose Jam Recipe
- 200 gr. (approximately 20 large rose petals)
- 5 cup powdered sugar
- 2 water glass of water
- The juice of half a lemon
How to Make Rose Jam Recipe?
- If there are hard, dried ones among the rose leaves, remove them. If you don't like astringency, remove the white parts with your hands or with a knife.
- Let it drain after a few rinses. Take some of the drained leaves in a saucepan and add sugar to it. Do the same until the leaves and sugar are gone.
- Leave the rose petals in the pot for 1 night with the lid closed. In the morning, most of the sugar in the pot will have melted and the leaves will be watery. Take the pot on the stove, add 2 glasses of water and cook by stirring until the sugar in it dissolves.
- When the bottom of the jam boils, put it on low heat, cook 10-15 more, stirring occasionally, and when the juice starts to thicken, squeeze the juice of half a lemon into it.
- When the rose petals become transparent and the consistency of the jam you want, take it off the stove. Fill in jars while hot, close tightly and store in a cool place.