An elegant traditional jam in which fragrant rose petals are rubbed with sugar and lemon, then cooked. With its intense rose aroma and pink color, it's a special preparation that adds refinement to breakfasts, rice puddings, and desserts.
Wash the rose petals gently and pinch off the white base of each. Place in a bowl and toss with part of the sugar and lemon juice.
Important: rub the petals with the sugar and lemon juice using your hands; the petals will release liquid, soften, and reveal their color. Cover and let rest for half an hour.
Boil the rubbed petals, remaining sugar, and water in a pot. Cook over medium heat until the syrup thickens, skimming off the foam.
Add the remaining lemon juice and boil for a few more minutes. If a drop on a plate holds its shape, the consistency is ready. Fill sterilized jars with the boiling jam and store in a cool place.
Important: Use only unsprayed, fragrant, edible red rose petals — ornamental roses are not suitable. Pinch off the white base of each petal, as it adds bitterness. Contains no flour, dairy, or egg; it is plant-based and gluten-free. Fill sterilized jars with the boiling jam and store in a cool place.
Rubbing the rose petals by hand with sugar and lemon juice both brings out the color and softens the petals. This step is the secret to the jam's intense aroma.
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