Shake the petals well to remove the pollen grains, then cut with a clean kitchen scissors (or break by hand) the white part from their base.
150 grams of petals are lightly rubbed with half a teaspoon of lemon salt, until they turn red, then put in the fridge in the bowl in which they were.
The other rose petals (150 grams) are boiled with 1.1 liters of water for 10-15 minutes, until they fade. Take the pot with the boiled petals off the heat, leave it to cool and then strain the juice through a gauze.
Put the sugar in the pan in which the jam is made and pour over it 4 glasses of the juice in which they boiled the rose petals. Put the pan on low heat until the sugar dissolves, then add the petals that have been rubbed with lemon salt. Make the fire faster and, from time to time, shake the pan so that the rose petals dissolve in the syrup. Boil the jam over high heat and add the foam that forms. The grain is tested and if the syrup does not spread as soon as it falls on the plate, it means that the jam is ready. Remove the pan from the heat and leave to cool. Cover the dish with a clean, damp and well-squeezed towel. When it has cooled, put the jam in jars, which close tightly and store in a cool, clean and airy place.
Do not put vanilla stick in the rose jam, because it is fragrant enough.
Also, do not add lemon juice, because the petals were rubbed with lemon salt.
Rose jam can be sweetened very easily if it comes in contact with a foreign body (even sugar on the edge of the pan in which it boils). This is why it is good to wipe the inner walls of the vessel with a clean, moistened and well-squeezed cloth when the syrup is bound.
Be careful not to tie the syrup too tightly, as there is a risk that the jam will sweeten.
If you have syrup left, put it in a bottle and use it as such, with mineral water, or as a fragrant topping for other sweets.
Ice cream recipe with rose jam
two tablespoons laden with the jam of rose flower petals
a spoonful of syrup from rose flower petals
a litre of milk
a spoon of sugar
- Preparation for the ice cream recipe with rose jam
- Beat the eggs well with the sugar and when everything becomes homogeneous, like a cream, then add the milk and mix well.
- We put the composition in a bowl on a steam bath and stir continuously until it decreases and reaches the consistency of a cream, at which point we take it off the heat and let it cool.
- When it reaches room temperature, add the jam and the rose syrup and mix the composition well.
- Once cooled, form the ice cream with the help of the ice cream machine that we use according to the instructions for use.
- When it is formed, we take the ice cream out of the ice cream machine, put it in a plastic container and put it in the freezer until the next day when we can consume it, adding, for an extra flavor, a little more jam or rose syrup on top. .
Note: If you do not have an ice cream machine you can prepare it by the method described in strawberry ice cream recipe with mascarpone
Rose jam & # 8211 recipe of yesteryear
Rose jam & # 8211 recipe of yesteryear. Damascus rose petal jam recipe. What roses are used for jam, syrup or rose? How to make natural rose jam without preservatives? Recipes with Damascus roses.
For a long time I wanted to make more rose jam but I didn't have many roses. I remember from childhood that my aunt "Juci tanti" had in the yard, on the fence, only roses for jam. Large, fragrant and extremely beautiful.
These are called Damascus roses and they are very, very fragrant. These edible roses are recognizable by their intense pink color and extremely rich corolla & # 8211 petals being arranged in many rows. Their scientific name is Rosa x damascena and you can find out more about them here.
Auntie often made rose jam and smeared me with small slices of bread with butter. He would line them up for my "soldier" or "chain" on a tray and bring them out to my yard. God, what a delicacy! Then the communists took her house and moved it to the block and since then I have not had access to such delicacies.
Good luck with my neighbors Gabriela and Dan, beautiful, thrifty and skilled people. They have a very well-kept garden and pamper us with fresh goodies. From spinach, tomatoes and peppers to eggplant and even roses. I don't have a vegetable garden, just a small herb garden so I enjoy every time I get something fresh and organic.
So yesterday when I received roses for jam. What an aroma, what an incredible scent & # 8230 how fragrant these roses are. Phenomenal! Thank you very much dear ones for always thinking of us.
And because I am very happy with the result, I am writing you the recipe because now is the rose season. You can also make rose, a fragrant and cool juice of late spring (the recipe here). It's basically a lemonade with delicate rose petals.
Or a fine and fragrant sherbet made of rose petals & # 8211 recipe here.
From these quantities (I used 6 huge and rich rose flowers) results 2-3 small jars of rose jam. Being a delicacy, it is not made in an 800 g jar! Make into small jars that open and are consumed immediately.
Roses jam. Top delicious recipes for rose jam
The moon brings with it the sweet and sour smell that rose jam has. We looked for the best rose jam recipes and we show them to you. It remains to prepare them all and make your own top.
- Choose beautiful roses that will not wither.
The jam can only be made from a certain variety, they look something like this:
The petals are chosen one by one, after which they are blown so that no yellow dust remains between them.
Rub the petals with the lemon salt very lightly without breaking and leave overnight in the refrigerator.
The next day it should look like this:
Rose jam - Recipes
A recipe from The Country of Cuisine
by Alice Ciobanu
I can finally say that I did roses jam. Finally they gave me the freedom to cut the sweet roses & # 8230 maybe because this year the bush was very full, it bore fruit twice and no one wanted these fragrant roses. Every year I looked desperately at the rose bush and they never wanted to give it to me, to let me enjoy them. They preferred to let them shake their petals in the wind, to die without pleasing anyone. But finally today I made rose jam. I just hope not for the last time. I really wanted them and I didn't wait to be told twice to pick them up. I stuck to them, took them home and sweetened them just like my grandmother did. I took out the old book and got to work quickly. It still smells like a rose house. They are wonderful. And this sweetness is so fragrant, sweet and fragile that it's as if all you have to do is sit and look at it, smell it, admire its intense color and don't be tempted to taste it. And the moment you decide to do it, you go back in time. I don't know how, but this sweetness is what reminds me most of my grandmother. Every year he brought home a bag of miraculous petals and spread this aroma throughout the house. I knew then that summer was coming and that the big holiday was approaching. Somehow the rose jam was the start for the two-week vacation we spent at the sea, in Eforie Sud. For me, the sweetness of roses will always be with the memory of grandma, shells and the black sea. And this year I enjoyed both the rose jam and a large bottle of rose syrup, but I'll tell you about it later.
How do you recognize a rose for jam?
For syrup or jam only a special variety of roses is used: Damascus rose, which has pink-purple flowers, smaller than ordinary roses, the petals are clear, fragile, wither easily and are much tighter and more than roses grafted for flowers. The leaves are smaller, light green, without being shiny like those of other roses. Also the rose for jam spreads a specific fragrance, sweet, aromatic, persistent and if you & # 8222 face & # 8221 one or two petals you will realize that they are unmistakable. If the flowers are sprinkled with cold water, they spread a strong aroma, but especially their fragrance can be felt from afar and insistently. You can't help but distinguish them.
Ingredients for the Rose Jam recipe
- 700 gr rose petals
- 900 gr sugar
- 1/2 liter of water
- juice of 1/2 lemon
- 2 sachets of lemon salt
Preparation for the recipe of Rose jam
Pick the roses carefully and it would be wonderful if you could take them with your tail, a little longer, to keep them well until you get home, to arrive with whole flowers. This way it will be so easy to clean and prepare them. Shake them well at home, in a bag or on stretched paper. The book says that you pass them through a jet of water, but I chose to do this only after I cleaned them, just to make it easier. So shake them well and then hold the whole flower in your hand, all the petals at once and pull them firmly to detach them. Cut them with a white side knife. This is stronger and will not be to our liking in jam. Put the petals in a large bowl or large sieve and then pass them through a second stream of cold water.
When you have the whole amount of rose petals, rub them all together with lemon salt and 30 g of sugar. Rub them in your hands until they soften and become clear, until the petals have softened and left the juice. In this way the petals will keep and even intensify the color.
In a larger saucepan put water and sugar and cook until the syrup binds. Put the rose petals and stir a few times. Let it boil for 10-15 minutes maximum, no more because the jam will caramelize, it will bind very hard and with that it will have a slightly yellow color, and we don't want that at all. Towards the end, add the lemon juice.
Put the jam of such hot roses in jars, close them emretically and leave them to cool in beds, in a warm place, for two or three days.
BOILING SWEET SWEET I Recipe + Video
Hello dear lusts. Today I present to you my recipe for ROSE SWEET. I was inspired by this recipe from my aunt, and she in turn took the recipe from our grandparents. This jam is prepared from only two ingredients and does not require boiling. It's perfect for me, especially when I want to make croissants with rose jam or fluffy croissants. I hope you like this recipe and prepare it with pleasure. I wish you to continue to have a tasty day and good appetite!
Method of preparation:
- Wash the petals well under running water, many people do not wash them but in my case I decided to wash them and in addition I am calmer that I do not find insects among the petals.
- Drain the petals well with both hands and place them in a bowl.
- Pour the sugar over them and start massaging them vigorously until the petals get wet and lose volume.
- Put the jam in well-washed jars and cover with a lid.
- Keep jars in the refrigerator all winter.
- This jam is perfect for biscuits and baked goods. Good appetite!
What roses are used for jam
If you want to enjoy a special aroma, then you need to choose the right roses for sweetness. This is also the first step before you start working.
Whether you want to grow them yourself in the garden or you want to know what to buy, here are the most popular varieties of roses for jam!
- Rosa Damascena - The Damascus Rose
- Gertrude Jekyll
- Honey Vanilla Rose
- Mrs. Isaac Pereire
- Rose de Rescht
- Chrysler Imperial
- Rosa "Graham Thomas".
In our country, the most common are the damask rose and Rescht rose. But of course, if you don't have any of these varieties in your garden, you can choose any other climbing or bush-shaped rose to pick its petals and turn them into a delicious sweet.
You should know, however, that there are some limitations. In other words, only pink, red, white, yellow and bicolor roses can be used in the kitchen. Be very careful that the petals you want to use are not sprayed with chemicals. The last chemical treatment must be done no later than one week before the buds are opened.
Homemade rose jam. The best rose petal jam. How to make jam from rose petals.
250 gr rose petals,
1 kg of sugar,
1 l water,
2 sachets of lemon salt,
Rub the rose petals with lemon salt mixed with 3 lbs of sugar, set aside and prepare the syrup. Boil the water with the sugar for about 15 minutes until the syrup starts to set. Add the rose petals and simmer for 20 minutes. Try if the jam is ready by putting a little cold jam in the fridge. If the syrup is bound then the jam is ready. After the jam has cooled, put it in sterilized jars in the oven, staple it and cover it with beds until it cools completely.
You can read further the written recipe or go directly to the video recipe, where you can watch closely how I prepare everything.
Shake the roses, with the inflorescence down, so that they do not have any creatures. There are also ants, worms, bees, spiders & hellip
Cut the petals with scissors and thus remove the white part.
Put water on the fire and when it boils, add the rose petals and lemon. Mix well to cover everything with liquid.
Let it boil for 4-5 minutes, then turn off the heat, cover with napkins or lid and let it infuse for 25-20 minutes.
Strain the liquid and put it back on the fire, together with the sugar. I don't boil it much, 10-15 minutes is enough. If you want it thicker, you can boil it for 30 minutes, but not more. When it cools it is like fine honey.
It is now poured, hot, into clean, dry, sterilized bottles. Under the bottles it is good to have a metal tray, to attenuate the thermal shock, not to break.
Put them in beds and leave them for 2 days, then take out the bottles, wipe them, label them and take them to the pantry.
It can be poured into ice molds or special ice bags and put in the freezer. You can immediately make a lemonade or an ice cream.
That's all: I got it a rose syrup fast, fragrant, colorful, natural & # 128578