This preserve is made by macerating peaches with sugar, simmering them for a long time, and finishing with a splash of rosewater. Its rosewater aroma is popular at holiday gatherings in Saudi cuisine. Serve it at breakfast or alongside desserts for its thick texture and floral scent.
Dice the peeled peaches and combine them with the granulated sugar and lemon juice.
Cover the mixture and let it sit for 20 minutes; the peaches will begin to release their juices.
Transfer the mixture to a saucepan and bring to a boil. Reduce the heat and simmer for 35 minutes, stirring occasionally, until thickened.
Remove the mixture from the heat, stir in the rosewater, and fill clean jars while hot.
Cover the peaches while they sit with the sugar, or their surfaces may dry out. Add the rosewater after removing the mixture from the heat; boiling it will drive off the aroma.
Gül suyu bulamadığım için yerine birkaç damla portakal çiçeği suyu kullandım, çiçeksi tat yine de güzel geldi ama şeftalinin kendi aromasını biraz daha bastırdı, bir dahaki sefere ikisini birlikte deneyeceğim.
35 dakika kaynattıktan sonra reçelim hâlâ akışkandı, tabak testinde yayılmaya devam etti; kısık ateşte 15 dakika daha bekletmem gerekti. 1 kilo şeftali için bu süre benim ocağımda yetersiz kaldı.
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