An elegant traditional preserve made by rubbing fragrant rose petals with sugar and lemon before cooking. Its pronounced rose aroma and pink color add a delicate touch to breakfast, rice pudding, and desserts.
Gently wash the rose petals and remove the white bases. Place them in a bowl and toss with some of the sugar and lemon juice.
Important: Rub the petals by hand with the sugar and lemon juice until they soften, release their juices, and develop their color. Cover and let stand for half an hour.
Bring the rubbed petals, remaining sugar, and water to a boil in a pot. Cook over medium heat until the syrup thickens, skimming off any foam.
Add the remaining lemon juice and boil for several more minutes. The preserves are ready when a drop on a plate leaves a trail. Spoon the boiling preserves into sterilized jars, seal, and store in a cool place.
Important: Use only unsprayed, fragrant, edible red rose petals; ornamental roses are not suitable for eating. Remove the white bases of the petals, which taste bitter. This recipe contains no flour, milk, or eggs; it is plant-based and gluten-free. Spoon the boiling preserves into sterilized jars, seal, and store in a cool place.
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