Homemade Rose Petal Jam

Elena Butuc

You can't even imagine how badly I wanted to make rose jam from petals picked from my own garden with natural, very strong colour and flavour. After many years of struggle, we are finally enjoying our garden this year - the first strawberries, flowers, rose petals for jam, cucumbers, greens etc. Of course, the first planted were the rose bushes, you can see now how much I wanted to savour their aroma.

So everything you see in the pictures was grown in my own garden, the roses are called Sachsengrouss. There are other types of roses for jam, I will definitely plant some more in the fall, I like rose jam and syrup too much!

I came up with this rose petal jam by myself, after testing several versions. I was looking for the strongest flavour and colour, the most beautiful pink. Of course, I used my favourite method, boiling the jam on 3 different days ...

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Ingredients

Metric US

●

Fresh rose petals

150 g

●

Sugar

400 g

●

Water

300 ml

●

Lemon

2 pieces

Step by step

Step 1

I recommend collecting the petals carefully, without any dirt or small flies, this way you won't have to sort or wash them later.

Step 2

When I was collecting some other time, there was rain coming, so I had to quickly cut the flowers altogether. I washed them at home with running water and let dry on a cloth.

Step 3

Then I carefully sorted the clean petals and placed in a bowl.

I gathered here about 150g petals.

Step 4

I poured over 300ml hot boiling water.

Step 5

Then the sugar.

Step 6

And the juice from the 2 lemons.

Step 7

Toss well all the ingredients and let sit for a few hours at room temperature or even in the fridge overnight.

Step 8

After that, transfer the mixture to a heavy-bottomed saucepan and boil for 10 minutes.

Turn the heat off and let sit on the kitchen table without a lid on for 24 hours.

Step 9

The next day, boil again for 10 minutes and let sit another 24 hours on the table.

Step 10

On the third day, boil the jam for another 10 minutes and this time, pour it into the well cleaned and dried jars.

Step 11

There won't be a lot of jam, so I recommend using small jars, about 100-150ml.

Step 12

Seal the jars and turn upside down on the kitchen table until they are completely cooled.

Step 13

You can use this jam as any other in your favourite dishes. I just can't wait to mix it with walnuts and make some Moldavian sweet bread or a jam roll cake - a very tasty childhood dessert.

Enjoy!