Rose jam

Name: Rose jam - Lelia L.
Ingredients: 600 g rose petals; 1.5 kg of sugar; 550 ml of water; 2 lemons; a pinch of cinnamon; citric acid

Rose petal jam is made from fragrant petals, first rubbed with lemon salt and left to soften. After being squeezed, the petals are slowly boiled in a syrup of sugar and water until the jam reaches the desired consistency. At the end, lemon juice is added, and after cooling, the jam is placed in jars and sprinkled with a little cinnamon. Quick Info Total time: not specified in the original recipe; depends on soaking and boiling time Preparation time: not specified Cooking time: until the syrup and jam reach the desired consistency Servings: the number of jars is not specified Difficulty: easy to medium Recipe type: rose petal jam, suitable for preserving in jars Ingredients 600 g rose petals 1.5 kg sugar 550 ml water Juice of 2 lemons A little cinnamon, for sprinkling on top Lemon salt, for rubbing the petals The amount of lemon salt is not mentioned in the original recipe, so only a small amount should be used to help soften and preserve the color of the petals. Preparation method 1. Choose suitable rose petals for the jam and remove any impurities. Wash them well, then let them drain. 2. Place the petals in a bowl and rub them with lemon salt. Do this until they begin to soften. Let them sit to allow the petals to become softer and release some liquid. 3. After they have softened, squeeze the petals. There’s no need to crush them; just remove the liquid they released during soaking. 4. For the syrup, put the sugar in a pot and add the 550 ml of water. Stir and let the mixture boil until the sugar dissolves and the liquid starts to thicken into a syrup. 5. Add the squeezed petals to the syrup. Reduce the heat and let the jam simmer slowly. Cooking on low heat helps the petals infuse without the syrup reducing too quickly. 6. Check the consistency from time to time. The jam should be thickened but not excessively so, as it will thicken further as it cools. 7. Add the juice from the two lemons and continue boiling. Stir gently to keep the petals well distributed in the syrup. 8. When the jam reaches the desired consistency, remove the pot from the heat and let the mixture cool. 9. Place the cooled jam into jars and sprinkle a little cinnamon on top. Seal the jars and store them according to the instructions below. Why I make this recipe often I love this jam because it uses few ingredients and has a different taste from regular jams. The petals remain in the syrup, and the lemon juice balances the sweetness of the sugar. Additionally, the consistency can be adjusted during boiling: if the syrup is still too liquid, the jam can be cooked a bit longer, while if it’s already thickened, there’s no need to prolong the cooking time unnecessarily. It’s also useful in small quantities, served simply with bread or other sweet dishes. The cinnamon is added at the end on top, so it remains visible and doesn’t completely overshadow the flavor of the petals. Tips Wash the petals well before use and squeeze them after the soaking period. These two steps are important to ensure that as little extra water as possible ends up in the syrup. Do not boil the jam on high heat. The syrup can thicken too quickly, while the petals may not infuse sufficiently. The consistency test should be done throughout the process, not just at the end. The recipe doesn’t specify an exact boiling time, as it can vary depending on the pot, heat intensity, and how thick the syrup is. The lemon juice is added after the jam has already started boiling with the petals. Continue boiling until you achieve the desired texture. Substitutions No substitutions are indicated for rose petals, as they are the main ingredient of the recipe. For this jam, it’s important to use suitable petals for preparation. The amount of lemon salt is not specified in the original recipe, and its substitution is not indicated. To keep the recipe as close to the original as possible, use a small amount of lemon salt without overdoing it. Variations The recipe can be kept in its basic form, with cinnamon sprinkled on top after the jam has cooled. If you prefer a less spiced flavor, the amount of cinnamon can be reduced, as only a little is used anyway. Consistency is the main possible variation. A shorter boiling time leaves a more fluid syrup, while a longer boiling time produces a thicker jam. It’s best to stop boiling when the texture is close to what you want, as the mixture will thicken further upon cooling. Serving ideas Rose petal jam can be served plain, on bread, alongside sweet dishes, or in small portions, like any other jam. It can be spooned directly from the jar without heating. For a more balanced taste, serve it in small amounts, as it has a high sugar concentration. The petals and syrup can be used together, ensuring each serving includes both the prepared fruit and the liquid part. Frequently asked questions 1. What should I do if the rose petal jam is too liquid? Put the jam back on low heat and continue boiling. Check the consistency from time to time and turn off the heat when the syrup is thick enough. Keep in mind that the jam thickens as it cools. 2. When should I add the lemon juice? The juice from the two lemons is added after the petals have started boiling in the syrup. After that, the jam is boiled until it reaches the desired consistency. 3. Is it mandatory to use cinnamon? Cinnamon appears in the original recipe and is sprinkled on top after the jam is placed in jars. The amount is small. If you do not want this flavor, it can be omitted, but the dish will not be exactly as in the original recipe. 4. Why are the petals rubbed with lemon salt? The petals are rubbed to soften them before boiling. After that, they are left to sit and squeezed before being placed in the syrup. 5. How long should the jam be boiled? The recipe does not provide an exact time. The jam is boiled on low heat until it passes the consistency test and the syrup is to your liking. The time can vary from one preparation to another. Nutritional values The values are estimates and depend on the final amount of jam obtained, as well as how much syrup remains in the jars. For approximately 100 g of jam: Calories: about 250 kcal Carbohydrates: about 62 g Protein: less than 1 g Fat: less than 1 g Most of the calories come from the 1.5 kg of sugar. The petals and lemon juice contribute very little to the total caloric intake. These values cannot be considered accurate without weighing the final product and determining the number of servings. Storage and reheating After cooling, the jam is placed in clean jars and sealed tightly. Store the jars in a cool, dark place. After opening, it is advisable to keep the jar in the refrigerator and use the jam with clean utensils. Rose petal jam does not need to be reheated before serving. If necessary, it can be gently warmed, but this step is not part of the original recipe.

Rose jam

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