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Jam made from rose petals has long been considered an amazing delicacy. Everything about him is extraordinary. It is brewed earlier than others, because its main component is the petals of the inflorescences. They are harvested in late spring or early summer. The delicate taste of the delicacy is comparable only with the aroma of flowers. The collection and preparation of raw materials is quite difficult. And not everyone has roses - a capricious flower requires special care. The more valuable is the skill of the hostess, who is able to prepare a rare dessert.
The specifics of making rose petal jam
The specificity of rose petal jam lies mainly in the fact that the preparation of the dessert begins long before it is boiled. The beginning can be considered the planting of rose bushes. Only good and proper care will help to grow roses, the petals of which will be suitable for making treats.
Jam is not cooked from all varieties. It is prepared from inflorescences of tea roses and rose hips. But collecting raw materials in the wild will not work. Wild plants are highly susceptible to pests and various diseases. Their petals are not suitable for food.
Features of the choice of ingredients
In order to cook delicious rose petal jam, you need to choose the ingredients. To make the dessert, unblown buds of tea varieties of roses or terry rose hips are collected. Plants must grow in natural soil. The use of chemical fertilizers is unacceptable. Roses absorb chemicals quickly. There is more harm than good from such sweetness.
You need to collect the inflorescences in the early morning, as soon as the dew melts. At this time, the plants fully retain their nutrients.
The collected petals are carefully sorted out. It is imperative to remove all spoiled petals. At the same time, useful raw materials are separated from pistils, stamens and sepals. Then the petals are thoroughly washed and dried on a paper towel.
Container preparation rules
Rose jam for storage is stacked in jars. They are prepared in the same way as for any jam:
- Inspect for cracks and chips.
- Wash in hot water with baking soda.
- Steam sterilized.
Covers are being prepared along the way. Discarded metal lids with rusted areas and sticky gaskets. Do the same with sticky plastic lids that have lost their natural color.
How to make rose petal jam at home?
Housewives who have tried this delicacy at least once are wondering how to make jam from rose petals at home. With the right raw materials, the process is not difficult. Over the years of the existence of pink dessert, people have created many recipes.
Jam from different rose petals
The pink dessert is made from tea rose petals. But this is not one plant, but a whole group of fragrant flowers. These varieties can be safely combined in one dessert. For cooking you will need:
- 100 grams of a mixture of different petals;
- 400 grams of granulated sugar;
- 70 milliliters of water;
- 5 gr. citric acid.
Place the pre-washed and dried petals from a dish with a wide bottom. We fill them with a glass of sugar. We knead the petals with sugar by hand until the juice of the plant appears. When moisture appears in the dish, close it with a lid and leave it to infuse. Separately from the water and the rest of the sugar, we cook the syrup. The petal mass is dipped in boiling syrup. It should be cooked for 15 minutes. The jam is laid out in jars while hot.
Jam can be made from rosehip inflorescences. The recipe is as follows. Terry rosehip petals are taken. The plant must grow in a garden area. It cannot be fertilized chemically. Would need:
- a pound of rosehip leaves;
- citric acid - 20 gr.;
- sugar - 1 kg;
- water - 1 tbsp.
The syrup is prepared first. To do this, sugar is stirred in water and heated to boiling point. Pre-prepared rosehip petals are placed in boiling syrup. Boil for 5 minutes. Cool and add citric acid. Then it is heated again and boiled for another 5 minutes. The boiling is repeated until the jam acquires the desired thickness. The finished sweet is closed in jars for the winter.
From a tea rose
It takes 200 grams of petals. After washing and drying, they are poured with an equal volume of sugar. The sugar-petal mass is kneaded with a wooden pestle. Separately, a syrup is prepared from 600 grams of sugar and 400 grams of water. The mashed mass is dipped into boiling syrup and boiled for 10 minutes. This is one of the easiest recipes to make tea rose jam.
Grated with sugar without cooking
In addition to jam, there is also a recipe for making another delicacy. These are petals rubbed with sugar. 300 grams of petals are placed in an enamel bowl and covered with 600 grams of sugar. Rub the pink petals with your hands or knead them with a wooden pestle. A fresh treat is ready.
It has storage features. Sprinkle sugar on the bottom of the jar. Spread the grated mass on sugar. From above it is again covered with sugar.
In a slow cooker with tangerines
This is another way to make rose petal jam. Peel and slice 3 fresh tangerines. The veins must be removed from the slices. Cut the peel into strips. Pour 200 grams of petals into a multicooker and pour 300 ml of water. Cook for 15 minutes according to the "Soup" program. Then add 600 grams of sugar and mix everything.
The sugar petals are boiled in the same program for another 20 minutes. Then add slices of tangerines and leave in a slow cooker for another 10 minutes. The rind straw is added last. The peeled jam is cooked until the end of the program, then poured into jars.
Rose petal jam with honey prepares quickly. Inflorescences and honey are taken in equal proportions. For example: 200 grams of flowers and 200 grams of honey. The honey is poured into a bowl. A handful of petals are placed in it and kneaded with a wooden pestle. When the mass becomes close to homogeneous, a new handful is added and kneaded again. The process is repeated until all the petals are mixed with honey.
With lemon and orange juice
A teaspoon of lemon or orange juice and 70 grams of sugar are added to 100 grams of petals. Everything is put on low heat. The jam, brought to a boil, is cooked for 15 minutes.
The recipe for Bulgarian rose petal jam differs in that the raw materials are not buds, but opened inflorescences. 200 grams of petals are covered with 250 grams of granulated sugar and mixed with half a lemon and grated zest. Everything is mixed and infused for 4 hours. Syrup is cooked separately from 300 milliliters of water and 250 grams of sugar. The rose-lemon mixture is placed in hot syrup and boiled for 5 minutes. Then it is left to cool for 6 hours.
Pectin is prepared separately. 1 tsp pectin is mixed with 3 teaspoons of sugar. The cooled jam is heated to 85 degrees. Pectin is poured into it in a thin stream. The jam is boiled with it for 5 minutes. This will make it look thick. But it will not lose its color and aroma.
With added tartaric acid
200 grams of rose petals are boiled in syrup of 500 ml of water and 1 kg of sugar for 3 minutes. Then the jam is left to cool for 12 hours. The cooled jam is put back on the fire and boiled on low gas for another 20 minutes. Stir it constantly and skim it off. 3 minutes before the end of cooking, add 1 teaspoon of tartaric acid. Tartaric acid will enhance the taste and aroma of the jam and help it last longer.
100 grams of fresh peeled and washed strawberries are covered with 200 grams of granulated sugar. Leave for 5 hours to form juice. Syrup is cooked separately from 200 grams of sugar and 100 ml of water. Rose petals are rubbed with hands with half a spoonful of citric acid. Grated petals and berries with juice are dipped into hot syrup. The jam is boiled for 5 minutes. Then the mass is cooled and boiled again for 10 minutes. The process is repeated three times. After that, the treat is ready.
Storing rose jam is no different than storing any other. The principle is as follows:
- the cooked and boiled delicacy is kept in the pantry or on the loggia;
- if the dessert has not been cooked, then it can only be stored in the refrigerator.
This rule is valid not only for rose petal jam - it is true for any blanks.