It is impossible to calmly walk past a blooming, abundantly covered with pink flowers
rosehip bush. Bright and at the same time gentle aroma of a flowering plant unobtrusively attracts and makes you involuntarily slow down to enjoy this amazing smell. But not everyone knows that a piece of this wonderful aroma can be preserved for a long time in the form of delicious jam from fragrant flowers. Fragrant delicate jam from rosehip petals can not be cooked by everyone, but only by a very patient person. Freshly blossomed rosehip petals are suitable for cooking. Can you imagine how much time you need to spend, how much painstaking work to put in to collect at least half a kilogram of weightless petals? Three-liter jars
can not be prepared for future use. So this recipe is only for very patient and hardworking.
How to collect and prepare rosehip petals for cooking?
To make the rosehip jam fragrant and tender, you need the petals of a freshly blossomed flower. How to collect them? Collect all the petals of the flower into a pinch, pick them, then cut off the white-pink part of the petals with scissors, which they were attached to the receptacle. It is advisable to collect and put them in a basket without crushing. It is impossible to store in assembled form, it is necessary to cook jam from the rosehip petals immediately after collection, since they will not secrete juice during further processing. Weigh the raw materials, pour them into a wide enameled dish, add lemon juice (it can be replaced with citric acid). Then grind the rose hips. Their volume will greatly decrease, they will secrete juice, turn red. For five hundred grams of raw materials, you must add the juice of one lemon or five grams of citric acid.
How to cook jam from rosehip petals?
When making jam, sugar is often poured into the prepared raw materials and allowed to infuse for a certain time so that it dissolves and is saturated with juice. Indeed, in this case, the raw material gives abundant juice, sugar dissolves in it, but jam cooked in this way turns out to be liquid. If you cook it longer before thickening, then the berries, and in this case the rosehip petals, they will be hard, their peculiar aroma will be lost. It is strongly recommended to cook the jam from the rosehip petals in the prepared sugar syrup, for this pour sugar into the enameled pan and add water: 0.5 l of purified water is needed per kilogram of sugar. Let the syrup boil, stirring often, so as not to burn. Pour the prepared rosehip petals into boiling syrup, let the mass boil, remove from heat and leave to insist for a day. Close the pan not with a lid, but with gauze or a towel. Next, put the infused mass on a small fire, let it boil and pour into sterilized small jars, cover them with lids, pasteurize for ten minutes in hot water. Store in a dark place.
Fragrant and tender jam from the rosehip petals is ready. Have a pleasant memory of warm summers on long, cold winter evenings.