Real jam!

Did you know that you can make fragrant and very healthy jam from a tea rose, which has been very popular among many housewives in recent years? Despite the fact that the cooking process itself takes quite a long time (the jam is insisted and boiled in several steps), such a delicacy should be cooked at least once in order to appreciate this sweet and fragrant dessert and enjoy its pleasant taste.

How to make rose jam


  • water — 250 ml;
  • tea rose (petals) — 250 — 300 g;
  • sugar — 300 g;
  • lemon juice — 1 — 2 tsp.

How to make jam step by step

Before you cook the jam itself, prepare the syrup. Pour water into a saucepan, add sugar, stirring constantly, boil the syrup (it is best to cook it over very low heat) until it boils (note that the sugar in the syrup should completely dissolve).

Separate the tea rose petals from the inflorescence (if this was not done immediately during the picking of flowers), remove debris, possible insects and yellowed petals (if any). Rinse tea rose petals several times under cold water.

Shake the washed petals well / put them in a colander to drain excess water, and then dry them slightly.

In the prepared syrup (necessarily hot), add tea rose petals.

Stir them gently with a wooden spoon or spatula and set aside to infuse until completely cool. When the syrup has completely cooled down (it should be cold), put the saucepan with jam on low heat, bring to a boil (you don’t need to boil the jam for the first time), then leave it to infuse for 10-12 hours (you can for a day).

After that, bring the jam to a boil a second time and set aside until it cools completely. Add lemon juice to the cooled jam (you can take concentrated lemon juice or squeeze the juice from a fresh lemon), mix and simmer for 5-10 minutes (if necessary, boil the jam longer). During this time, the jam should change color and become thicker.

Pour hot jam into pre-boiled jar.

Cork / roll up the jar with a boiled lid, leave it warm until it cools completely, then store it in the refrigerator or cellar. Keep such a sweet delicacy should not be more than a year.

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