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Rose Petal Jam
Instructions
Prepare fresh, fully opened tea rose buds. Cut them EARLY IN THE MORNING – at this time the concentration of essential oils is at its highest. The picking season is June and lasts 2–3 weeks. Use ONLY garden roses WITHOUT any chemical treatment – shop-bought «bouquet» roses are sprayed with pesticides and are not suitable to eat.
Once you have brought the flowers home, start preparing them STRAIGHT AWAY – while the essential oils are still fresh. Cut the petals from the buds with a sharp knife or scissors so that the hard WHITE TIPS stay on the receptacle. THROW AWAY the receptacle with the white bases. This is the «secret» to preventing bitterness in the jam.
Spread the cut petals out in a single layer on a flat surface (a large flat dish or tray) and leave them for 20–30 minutes – during this time the insects that often live inside roses will crawl out of the petals. Then inspect the petals carefully and remove any stray «guests».
Wash the petals thoroughly in cool water in a large bowl – this removes dust, pollen and any insect remains. Change the water several times until the petals are completely clean. Leave them in a colander for 10 minutes to drain off excess moisture. Shake them several times – this actively removes the water between the petals.
Transfer the clean petals to a large bowl. Pour 100 g of sugar (half of the total amount) straight onto the petals. MASH the petals with the sugar using your hands or a pestle for 5–10 minutes – do not «gently stroke» them, but press and rub firmly. The petals should release their juice and combine with the sugar into a pink mass. Do not worry that the petals will «lose their shape» – their structure is kept in the finished jam.
At the same time, make the sugar syrup. Put the remaining 500 g of sugar into a clean saucepan or cooking pot and pour in the water (1 cup = 250 ml). Place over medium heat and bring to the boil, stirring constantly so that the sugar dissolves.
Once it boils, cook the sugar syrup for 5 minutes over medium heat, skimming off the white foam that forms with a slotted spoon. The finished syrup is clear, syrupy and a warm amber colour.
Carefully add the sugar-mashed petals to the boiling syrup and stir thoroughly with a silicone spatula – the petals should be spread evenly through the syrup. The syrup will turn pink straight away.
Cook the rose petal jam over low heat for 10 minutes, stirring from time to time. During this time the petals will fully «give up» their aroma and colour to the syrup. The syrup will become an intense pink and very fragrant.
After 10 minutes, add the citric acid (1 level tsp = 5 g) – the «magic» ingredient that instantly changes the colour of the jam from a dull pink to a bright, rich pink-raspberry. The citric acid «activates» the anthocyanins in the petals. This is one of the most striking reactions in cooking.
Cook with the citric acid for another 5 minutes until the colour and aroma are fully developed. Freshly made jam may seem runny – but IT WILL THICKEN during storage. The syrup will become «thicker and more viscous» after 1–2 weeks of storage. Do not cook for longer than 15 minutes – the jam may turn out too thick once it cools.
Prepare a sterile 0.5 l jar and lid. Wash the jar thoroughly in a hot soda solution and rinse it with boiling water. Sterilise the jar with steam over a kettle for 5 minutes, in the oven at 100°C for 10 minutes, or in the microwave with 2 tbsp of water for 3 minutes at 800 W. Boil the lid separately for 5 minutes.
Carefully spoon the boiling rose petal jam into the hot sterile jar, right up to the top. Seal it tightly straight away with a lid (a «twist-off» lid or roll it on with a metal one). Check the seal – there should be no leaks around the edges.
Stand the jar of jam ON ITS LID (upside down) and leave it like this for 30 minutes – this is «extra sterilisation» by the steam of the jam itself. Then turn it back the right way up. Cool it completely to room temperature. The rose petal jam is ready! I store it in a dark, cool place for up to 1–2 years.
Tips
- 1
ALWAYS trim off the white part at the base of the petals – it contains a bitterness that will spoil the delicate aroma of the jam.
- 2
Use only GARDEN roses WITHOUT any chemical treatment – shop-bought ones are sprayed with pesticides.
- 3
Citric acid added right at the end is the «magic» secret of the bright pink-raspberry colour. I make tea rose petal jam by a second method on a similar principle.
- 4
The jam will «thicken» after 1–2 weeks of storage – freshly made jam may seem runny, so do not overcook it.
FAQ
Which roses are suitable for jam? +
Only garden roses that have not been treated with pesticides. The best varieties for jam are: the tea rose (Rosa odorata, the classic, with an intense aroma), the damask rose (Rosa damascena, the Bulgarian «rose» crop), the Kazanlak rose (used for rose oil), the rugosa rose (Rosa rugosa, with a rich raspberry aroma), and roses of the «Gloria Dei» variety. Not suitable: shop-bought «bouquet» roses (they are sprayed), roses from roadside areas (heavy metals), and varieties without any scent. The ideal place to pick them is your own garden or a country plot, at least 1 km from roads. The season is June and lasts 2–3 weeks.
What are the health benefits of rose petal jam? +
It is a traditional folk remedy used since ancient times. It contains essential oils, flavonoids, vitamins C and P, and tannins. It is used for: colds and coughs (1–2 tsp with hot tea 2–3 times a day), stomatitis and mouth ulcers (rinse the mouth with the jam diluted in water), tonsillitis and pharyngitis, nervous conditions (a calming effect), constipation (a mild laxative), and skin problems (compresses on inflammation). Contraindications: individual intolerance, pregnancy (large doses may cause an allergic reaction in the foetus), and diabetes (high sugar content). No more than 2–3 tsp a day for an adult.
How long does rose petal jam keep? +
Jam that has been properly sterilised and sealed will keep in a cool, dark place (5–15°C) for up to 2 years. After 2 years it is still edible, but the rose aroma gradually fades. Keep an opened jar in the refrigerator for up to 1–2 months with the lid on – the high sugar concentration (a 1:5 ratio of petals to sugar) provides natural preservation. Signs of spoilage: fermentation (bubbles, a sour smell), mould on the surface, or a colour change to a «dirty brown». For long storage, avoid direct sunlight – ultraviolet light destroys the anthocyanins.
How do I use rose petal jam? +
It is a versatile dessert product with many uses. With tea or coffee – the most popular way to serve it (1 tsp per cup for aroma). As a soak for sponge cakes and honey cakes (dilute it 1:1 with water). As a filling for handmade sweets, homemade chocolate, and little pies. For yoghurts and curd desserts (1 tsp on top). With plain ice cream as a fragrant sauce. To flavour lemonades and cocktails (1 tsp per glass). With 5 g of agar-agar added, it makes a «rose marmalade». It is a perfect «homemade» gift to go with tea, in a small glass jar tied with a ribbon.
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