Roses jam

The flowers are collected, with the whole back, 120 flowers are placed in one portion. the petals are chosen.

The stalks and seeds that fall at choice are not thrown away, they can be kept for syrup.

After choosing the petals, shake off the yellow seeds and place them on a plate.

In the pan on the fire put water with sugar to melt, then add the flowers and let it simmer until the syrup is bound, about an hour ....

At the end, add the lemon juice (you can also add lemon salt).

Let it boil for a few more minutes. I did it with my husband's grandmother, and she doesn't close the hot jars.

Let the jam in the pan cool, put it in jars and leave it to cool, then close the jars, without overturning them, and then put them in the cellar.

They look very good like that, if they are closed well, and for years.

From this amount of flower come 3 jars of approx. 400 g


When the petals of each rose are picked, they are all caught in the hand and the white part is cut at once, before scattering. If this was not done when picking, the petals are placed in bunches, one on top of the other with the white part in the same direction and then several parts are cut at once.

The colored petals are rubbed in a bowl with 30 g of sugar and with the role of lemon juice or salt to strengthen the fragile petals, so that they do not soften when boiled and to refresh the color. The sugar is boiled with 1/2 l of water, mixed on the fire, until it melts and, when the syrup boils, add the petals together with all the juice left. The rubbed petals have hardened, so they need to boil more.


The ingredients mentioned for the first dough are kneaded until a homogeneous dough is obtained, after which it is divided into 6 equal parts. Sprinkle flour on the worktop, spread each piece of thin dough, grease them with rose jam and sprinkle with ground apricot kernels. We roll them tightly and place them in a tray lined with baking paper, leaving a distance of one finger between them.

Then we make the top with cocoa:

Rub the egg foam with the sugar. We add the oil and in the "rain" the milk (very slowly), the rose water and the flour mixed with the baking powder and cocoa.

Pour the dough over the rolls placed in the tray and put in the preheated oven at 180 degrees Celsius for 25-30 minutes.

After cooling, the slices are cut perpendicularly on rolls.

It can be decorated with candied rose petals or rose icing.

To prepare the icing, we mix in 50ml rose syrup so much powdered sugar that we obtain a mixture of sour cream density. Using a knife, spread the icing on the surface of the cake and let it harden.

Discover other recipes with roses in the book Tasting roses.


The ingredients mentioned for the first dough are kneaded until a homogeneous dough is obtained, after which it is divided into 6 equal parts. Sprinkle flour on the worktop, spread each piece of thin dough, grease them with rose jam and sprinkle with ground apricot kernels. We roll them tightly and place them in a tray lined with baking paper, leaving a distance of one finger between them.

Then we make the top with cocoa:

Rub the egg foam with the sugar. We add the oil and in the "rain" the milk (very slowly), the rose water and the flour mixed with the baking powder and cocoa.

Pour the dough over the rolls placed in the tray and put in the preheated oven at 180 degrees Celsius for 25-30 minutes.

After cooling, the slices are cut perpendicularly on rolls.

It can be decorated with candied rose petals or rose icing.

For the preparation of the icing, we mix in 50ml rose syrup so much powdered sugar as to obtain a mixture of cream density. Using a knife, spread the icing on the surface of the cake and let it harden.

Discover other recipes with roses in the book Tasting roses.


The best rose jam. An old secret recipe of a housewife

Ingredient:

Method of preparation:

Collect the fragrant flowers and wash under a strong stream of water. Shake well and then drain in a strainer. Take each flower by shaking and grab all the petals with the fingers of one hand. Then follows the removal of the white part from the base of the petals. This procedure is performed by cutting with scissors.

The cleaned petals are put in a strainer and sifted well. This is so that no pollen or other very small foreign bodies remain, glued to the petals.
Rub the petals well in a bowl with 2 tablespoons of sugar and lemon juice. We continue until they become glassy and start to leave the juice beautifully colored, with the smell of roses.

The best rose jam. When the petals begin to clump together, we stop pressing them and leave them at rest. Prepare the sugar syrup and water, putting them on the fire in a large bowl with a thick bottom. It is recommended that the vessel be non-stick. Boil the syrup over high heat until it starts to form balloons.

Then reduce the heat and wait for the syrup to set. This happens when a drop of syrup is placed on a cold plate and it sits like a bean, without spreading on the plate. Then we know that the syrup is ready to receive the aroma of rose petals. We put them in the bowl together with the juice left, then mixing with circular movements to spread the juice through the syrup.

The best rose jam. Continue boiling and collect the foam made on the surface. After a few boils, add the juice of the second lemon. Mix well in the whole bowl, then boil until the syrup binds well enough. We do the drop test again, to know for sure when it is ready.


The ingredients mentioned for the first dough are kneaded until a homogeneous dough is obtained, after which it is divided into 6 equal parts. Sprinkle flour on the worktop, spread each piece of thin dough, grease them with rose jam and sprinkle with ground apricot kernels. We roll them tightly and place them in a tray lined with baking paper, leaving a distance of one finger between them.

Then we make the top with cocoa:

Rub the egg foam with the sugar. We add the oil and in the "rain" the milk (very slowly), the rose water and the flour mixed with the baking powder and cocoa.

Pour the dough over the rolls placed in the tray and put in the preheated oven at 180 degrees Celsius for 25-30 minutes.

After cooling, the slices are cut perpendicularly on rolls.

It can be decorated with candied rose petals or rose icing.

For the preparation of the icing, we mix in 50ml rose syrup so much powdered sugar as to obtain a mixture of cream density. Using a knife, spread the icing on the surface of the cake and let it harden.

Discover other recipes with roses in the book Tasting roses.


Video: Guns N Roses - November Rain (January 2022).