Tea Rose Jam

The unusual taste of this delicate dessert will surprise you. Rose jam goes well with tea and hot summer days and winter evenings.

• Recipe author: Artyom Gorbunov
• After preparation, you will receive 10 servings
• Total recipe preparation time: 255 minutes

Ingredients

• Petals of pink or red roses of tea varieties 500 g
• Citric acid 1 pinch
• Sugar 1½ kg
• Water 1 glass

Cooking method

• Prepare the petals. Cut off the bottom white part from them, which is adjacent to the stalk. Then put in a colander, pour over with boiling water, and then lower it in ice water.

  Rose jam is made only from homemade roses! Do not use purchased flowers - you can get poisoned.

• Repeat this procedure two more times, and then dry the petals.

• Stir the rose petals in a china or enamel bowl with citric acid. Add 1/4 of the sugar and leave the petals on for 4-6 hours.

• Put the remaining sugar in a saucepan, pour in the water and prepare the syrup. Skim off the foam periodically.

• When the syrup comes to a boil, dip the rose petals into it and simmer them over low heat for 15 minutes. The readiness of the dessert is checked by the petals: they should soften and not float on the surface.

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• Pour the hot jam into sterile jars and roll up the lids.

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