Roses are widely used for landscaping. With their buds of various colors, considered standards of beauty, they delight the eye throughout the summer period. They are also used in cosmetology and cooking. You can make wonderful and fragrant jam from rose petals. The recipe commonly used to make goodies from a tea plant variety is offered in two ways in this article.
How to cook jam from tea rose petals . Cooking secrets
- Use the specified flower variety. It has the most stable and rich aroma.
- Petals of ordinary roses are tough and difficult to boil. But to get a brighter color of jam, you can add a small amount of them, finely chopped.
- The collection of petals is best done "in the dew" - in the early morning. At this time, the rose smells stronger.
- With a small amount of raw material, the petals can be harvested in several stages, as the buds open. After collecting a little, put them in a plastic bag or sealed container to preserve the natural aroma. Then put in a cool place.
- To preserve the natural color and to avoid jamming the jam, be sure to add citric acid at the end of cooking.
Recipe “Rose Petal Jam”: Cookware
Prepare the necessary inventory, which can not do without:
- colander so that the petals are freed from excess fluid after washing;
- a large enameled or porcelain bowl for insisting in syrup;
- spacious and high capacity for cooking (for example, a cauldron);
- sterile jars with lids for unfolding the finished goodies.
Recipe "Rose Petal Jam": preparation of raw materials
The collected flowers are laid out on the table so that insects accidentally falling into the mass scatter, as well as for drying from dew. Then the petals are separated using scissors or manually from the sepals. After washing in large quantities of water, the raw materials are laid out in a colander to drain excess fluid.
The first recipe "Jam from rose petals"
Finely chop the petals (half a kilogram) and add the same amount of sugar. After mixing, the mass is infused in a cool place for a day. From a glass of water and a kilogram of sugar, boil the syrup. Sugared candied petals in a hot mixture and cook for ten to fifteen minutes over low heat. Before cooking, add the juice of one lemon to the mass. Pour the jam into jars and roll up the lids.
The second recipe "Jam from rose petals"
With this cooking method, it does not take time to infuse the pink mass. Pour eight glasses of water into a pot and bring to a boil. Then drop one kilogram of petals into the container. Light as feathers, pink particles will float to the surface. Try to immerse them in water with a spoon, stirring. After boiling, the mass should boil for five minutes. Pour two kilograms of sugar into the pan without interrupting stirring. After another five minutes of boiling, sprinkle a full teaspoon of citric acid. The jam is done. In order to preserve the petals for the winter, boil the mass after cooling again for five to seven minutes and roll it into jars.